If you haven’t heard of celery root, don’t fret – it is a strange vegetable that I’ve just recently discovered. Its scary outer shell is no doubt intimidating, but once you start peeling away its tentacles, and knurly parts, you will begin to understand why this vegetable is so fascinating. Its intense aroma is intoxicating, deep, and fragrant. A little bit of knife work will reveal a perfectly white beautiful root vegetable. Celery root can be eaten raw, roasted, stewed or steamed, pureed or, my favorite, used as base for soups.
Warming Winter Pumpkin Celeriac Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This velvety smooth pumpkin celeriac soup is comforting and sweet, perfect for cozy weeknight dinners or stormy afternoons.
Ingredients
- 2 cups (480 ml) roughly cubed pumpkin
- 1 celeriac, roughly cubed
- 4 cups (960 ml) vegetable broth
- 1 tbsp (15 ml) olive oil
- Drizzle of olive oil for garnish
- Fresh ground pepper to taste
- Parsley and cilantro to taste
- 1/4 cup (60 ml) of some sort of seeds (optional, for garnish)
Instructions
- Heat 1 tbsp of olive oil in a large pot over medium heat.
- Add the cubed pumpkin and celeriac to the pot. Toss them in the olive oil until they are well coated.
- Cook the vegetables for about 5 minutes, stirring occasionally, until they start to soften.
- Add the vegetable broth to the pot and cover it with a lid.
- Reduce the heat to medium-low and let the soup simmer for 15 to 20 minutes, or until the pumpkin and celeriac are tender.
- Remove the pot from the heat and use an immersion blender to puree the soup until it is velvety smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
- Season the soup with fresh ground pepper to taste.
- Serve hot, garnished with a drizzle of olive oil, fresh parsley, cilantro, and seeds if desired.
Notes
- Celery root, or celeriac, has an intense aroma and can be intimidating to peel, but it’s worth the effort for its unique flavor.
- This soup can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stove before serving.
- For a nutty crunch, garnish with toasted seeds.
- This soup is naturally vegan and gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5
- Sodium: 600
- Fat: 7
- Carbohydrates: 20
- Fiber: 4
- Protein: 3
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Creamy Curried Pumpkin Soup
- 15-Bean Soup with Smoked Pork and Greens
- Chicken Enchilada Soup
- Creamy Onion Soup
Frequently Asked Questions
What is celeriac and how do I prepare it?
Celeriac (celery root) is a knurly, intimidating-looking root vegetable with an intense celery-like aroma. The article describes peeling away its knobbly outer layer to reveal a perfectly white root inside. Peel it thickly with a knife rather than a peeler — it has too many crevices — then cut into rough cubes the same size as your pumpkin pieces for even cooking. 
Can I use a regular blender instead of an immersion blender?
Yes — the instructions offer both options. If using a regular blender, transfer the soup in batches and hold the lid firmly with a folded towel to contain the hot steam. An immersion blender works directly in the pot and is simpler for a soup this size.
