Pumpkin soup with turnips, sweet potatoes and thyme

4 servings

60 minutes

Pumpkin soup with turnip, sweet potato, and thyme is a fragrant autumn dish that combines the rich flavor of roasted vegetables with the tenderness of chicken broth. Its history roots in European culinary traditions where vegetable soups were valued for their warming texture and nutrition. Roasting pumpkin, sweet potato, and turnip enhances their natural sweetness while ginger and thyme add depth to the aroma. A light garlic baguette perfectly complements this velvety soup, making it ideal for cozy evenings. Rich in vitamins and antioxidants, it not only delights the palate but also provides warmth and comfort. This soup is great as a standalone dish or as part of a festive dinner, bringing a touch of homey coziness to any table.

Energy value per serving

• Calories: 301
• Proteins: 10.2g
• Fats: 11.8g
• Carbohydrates: 42.3g

Ingredients

• Pumpkin: 400 g
• Turnip: 1 pc
• Carrot: 1 pc
• Sweet potato: 2 pc
• Onion: 1 head
• Garlic: 1 head
• Thyme: 5 stem
• Olive oil: 2 tbsp
• Fresh ginger: 1 pc
• Chicken broth: 700 ml

Cooking steps

1. Preheat the oven to 180 degrees.

2. Peel the pumpkin, turnip, sweet potato (small size), and carrot, and cut into medium pieces no thicker than 1 cm.

   Required ingredients:

   • Pumpkin: 400 g
   • Turnip: 1 piece
   • Carrot: 1 piece
   • Sweet potato: 2 pieces

3. Cut the onion into 8 wedges.

   Required ingredients:

   • Onion: 1 head

4. Cut the garlic in half crosswise without peeling.

   Required ingredients:

   • Garlic: 1 head

5. Peel a piece of ginger about 5 cm and cut it into pieces no thicker than 0.5 cm.

   Required ingredients:

   • Fresh ginger: 1 piece

6. In a baking dish, mix pumpkin, turnip, sweet potato, onion, and ginger.

   Required ingredients:

   • Pumpkin: 400 g
   • Turnip: 1 piece
   • Sweet potato: 2 pieces
   • Onion: 1 head
   • Fresh ginger: 1 piece

7. Drizzle with olive oil, place garlic halves on top, and sprinkle with fresh thyme.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Garlic: 1 head
   • Thyme: 5 stem

8. Bake for about 40 minutes until the vegetables are tender. Squeeze the garlic into the vegetables, removing the skin.

   Required ingredients:

   • Garlic: 1 head

9. Transfer the roasted vegetables to a blender and blend until smooth with chicken broth, gradually adding broth to achieve your desired thickness.

   Required ingredients:

   • Pumpkin: 400 g
   • Turnip: 1 piece
   • Carrot: 1 piece
   • Sweet potato: 2 pieces
   • Onion: 1 head
   • Garlic: 1 head
   • Fresh ginger: 1 piece
   • Chicken broth: 700 ml

10. Served with garlic baguette.