Naturally Ella · by Erin Alderson
Five-Spice Roasted Pumpkin Soup with Parsnips
NUTRITION · PER SERVING60M COOK
CAL 25%·PRO 19%
CARBS 77G60% OF CAL
12G FIBER37G OTHER27G TOTAL SUGAR
FAT 23G40% OF CAL
19G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm pumpkin and parsnip soup spiced with five-spice powder and ginger. Rich and aromatic, it freezes well and makes a comforting lunch or light dinner.
mainsoup🍪 sheet pan🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 small sugar pie pumpkin (about 2 1/2 pounds)
- 3 teaspoons Frontier Co-op five spice powder (divided)
- 2 tablespoons coconut oil (divided)
- 2 medium parsnips (about 10 ounces)
- 1 ounce ginger root (sliced)
- 2 medium shallots
- 2 cups low-sodium vegetable broth
- 2 cups water
- Juice of 1/2 lime
- Scallions (for topping)
- Coconut cream (for topping)
At a glance
PER SERVING · TIME 60M
CAL 25%·PRO 19%
CARBS 77G60% OF CAL
12G FIBER37G OTHER27G TOTAL SUGAR
FAT 23G40% OF CAL
19G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 138mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2941mg
- Calcium
- 221mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 138MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.