Appetizers / Soups / Salads

Parsnip, pumpkin and sweetcorn soup is for Soup.

Parsnip, pumpkin and sweetcorn soup takes 10 minutes to prepare.

Parsnip, pumpkin and sweetcorn soup takes 30 minutes to cook.

Parsnip, pumpkin and sweetcorn soup makes 4 servings.

The ingredients for Parsnip, pumpkin and sweetcorn soup are:

2 cups pumpkin (cubes)
2 parsnips, peeled and cut into large pieces
1 large ear of sweetcorn (canned is ok)
2 tsp dried sage
2 cups chicken stock
Pepper
Spray olive oil

Here is how you make Parsnip, pumpkin and sweetcorn soup:

Cut the pumpkin and parsnip in to cubes and spray with olive oil, roast in the oven until tender. Heat chicken stock and put in sweetcorn cut from the cob. Add the other vegetables, sage and pepper. Bring to the boil. Remove from the heat and blend with a stick mixer. Serves 4 large bowls.Number of Servings: 4Recipe submitted by SparkPeople user SARAHSEZ1.

The nutritional information for Parsnip, pumpkin and sweetcorn soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 168.4

• Total Fat: 3.4 g
• Cholesterol: 3.6 mg
• Sodium: 477.7 mg
• Total Carbs: 31.3 g
• Dietary Fiber: 5.5 g
• Protein: 6.2 g