Moroccan-Inspired Pumpkin and Root Vegetable Soup

1. 1

   Heat 2 tablespoons olive oil in a large pot. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the carrots and parsnips; cover and cook until the vegetables have softened slightly, about 5 minutes.

2. 2

   Add the stock and pumpkin purée; bring to a simmer, then reduce the heat to low. Cover and simmer until the vegetables are tender, about 40 minutes. Stir in the lemon juice, cilantro, salt, and black pepper. Let cool, about 30 minutes.

3. 3

   Fill a blender halfway with the soup; remove the center plug from the lid. Cover and hold the lid down with a potholder; pulse a few times, then blend until smooth. Alternatively, use an immersion blender. If the soup is too thick, thin it with additional stock. Return the puréed soup to the pot and heat over medium-low until hot, about 15 minutes.

4. 4

   Meanwhile, heat 2 teaspoons olive oil in a small skillet over low heat. Add the parsley and garlic; cook until the garlic is fragrant, 1 to 2 minutes. Stir in the paprika. Spoon the garlic-parsley mixture over the soup servings.

• Calories 189.74 kcal Moderate
• Protein 2.38 g Low Source
• Carbs 27.55 g Moderate
• Total Fat 7.03 g Moderate
• Saturated Fat 14.39 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 23.72 mg Moderate
• Sodium 100.73 mg Low Source
• Fiber 4.32 g Moderate
• Sugar 3.74 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 41.11 mg Low Source
• Iron 1.11 mg Low Source
• Potassium 282.54 mg Low Source
• Vitamin A 211.57 mcg_rae Good Source
• Vitamin C 9.7 mg Moderate
• Vitamin D 1.27 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Garlic 🧄
• Onions 🧅