Recipe courtesy of Michaela Rosenthal

Cream of Parsnip Soup with Toasted Pumpkin Seeds

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  • Level: Intermediate
  • Total: 1 hr 5 min
  • Prep: 25 min
  • Cook: 40 min
  • Yield: 4 servings
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3 tablespoons peanut oil, plus 1/2 teaspoon peanut oil (or other nut oil), for pumpkin seeds

1 leek (white and light green section), halved lengthwise, washed and thinly sliced

1 jalapeno pepper, seeded and minced

6 parsnips (about 1 1/2 pounds) peeled and thinly sliced

6 ounces celery root (celeriac) peeled and diced

4 cups chicken stock or broth

1 large cooked russet potato, peeled and cubed (leftover baked potato can be used)

1/2 teaspoon celery salt

1/2 teaspoon ground white pepper

1/2 cup whipping cream

Lemon juice, to taste

1/2 cup pumpkin seeds (pepitas)

Sprinkling fine sea salt

2 teaspoons freshly grated lemon zest


  1. Heat the peanut oil in a heavy 3 quart saucepan or Dutch oven. Add leek and jalapeno; saute 2 minutes until fragrant. Add parsnips and celery root; continue cooking for an additional 6 minutes. Add chicken stock, bring to a boil then lower heat. Simmer for 20 minutes. Remove from heat and stir in potato, celery salt and white pepper. Transfer to a blender, add cream and in 2 batches, process until mixture is smooth. Return to saucepan and keep warm. Squeeze in lemon juice, to taste. Adjust seasoning, as necessary.
  2. In a small bowl, toss pumpkin seeds with nut oil. Toast in a fry pan until light golden brown (1 to 2 minutes). Sprinkle with salt.
  3. Ladle soup into 4 bowls and sprinkle with pumpkin seeds and lemon zest.

Cook’s Note

This recipe can be doubled or tripled.