Moroccan Pumpkin and Parsnip Soup with Lemon-Cilantro Infusion

Recipe Collection: Dinner

Moroccan Pumpkin and Parsnip Soup with Lemon-Cilantro Infusion warms up your table with the essence of Moroccan cuisine. This vegetarian dish features a harmonious blend of sweet parsnips and pumpkin, enhanced by a refreshing lemon and cilantro infusion. Perfect for chilly evenings, it’s a comforting choice that’s free from common allergens.

With its rich flavor profile, this soup is versatile enough to serve as a starter or a main course. Pair it with crusty bread or a fresh salad for a complete meal. Select this recipe from the easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and a smart shopping list to save on ingredients. Meal planning has never been easier! Get started today and create a delicious Moroccan-inspired dish!

Overview

Experience the warmth and depth of Moroccan flavors with this Moroccan Pumpkin and Parsnip Soup. This delightful soup combines the sweetness of parsnips and carrots with the rich creaminess of pumpkin puree, all elevated by a hint of lemon and cilantro. Perfect for cold weather, this soup is both comforting and invigorating, with a garnish of garlic-parsley for an extra burst of flavor.

Diet Type

Vegetarian

Allergies

None

Cuisine

Moroccan

Serving Size: 5

Cooking Time: 90 minutes

Ingredients

• 2 Tablespoons (tbsp) olive oil, divided
• 1 Medium onion, minced
• 1 Cup peeled carrots, julienned
• 1 Cup peeled parsnips, julienned
• 1 Cup canned pumpkin, pureed
• 1 Quart vegetable stock
• 1 Teaspoon (tsp) lemon juice
• 0.5 Teaspoon (tsp) dried cilantro
• 1 Pinch salt, to taste
• 1 Pinch ground black pepper, to taste
• 1 Clove garlic, minced
• 3 Tablespoons (tbsp) fresh parsley, minced
• 0.125 Teaspoon (tsp) paprika

Steps

1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the minced onion and cook until soft and translucent, about 5 minutes.
2. Stir in the julienned carrots and parsnips, cover, and cook for another 5 minutes until the vegetables have softened slightly.
3. Add the pumpkin puree and vegetable stock to the pot. Bring to a simmer, then reduce the heat to low. Cover and let simmer for about 40 minutes, or until the vegetables are tender.
4. Stir in the lemon juice, dried cilantro, salt, and pepper. Taste and adjust the seasonings as needed. Remove from heat and let cool slightly.
5. Using an immersion blender, puree the soup until smooth. If the soup is too thick, add more vegetable stock to reach the desired consistency. Return the pureed soup to the pot and heat on medium-low until hot.
6. In a small skillet, heat the remaining 1 tablespoon of olive oil over low heat. Add the minced garlic and minced parsley, cooking until the garlic is fragrant, about 1 to 2 minutes. Stir in the paprika.
7. Ladle the hot soup into bowls and top each serving with the garlic-parsley mixture for a flavorful garnish.

Enjoy your homemade Moroccan Pumpkin and Parsnip Soup with Lemon-Cilantro Infusion!