Description
This velvety smooth pumpkin celeriac soup is comforting and sweet, perfect for cozy weeknight dinners or stormy afternoons.
Ingredients
Units
Scale
- 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