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Roasted Parsnip and Pear Soup

Although pears and parsnips may seem like an odd combination, the pears bring out the natural sweetness of the parsnips in this winter soup. Don't skip the topping; it's the best part! —Sara Petrie, Grassie, Ontario
  • Total Time
    Prep: 1-1/4 hours Cook: 45 min.
  • Makes
    8 servings (2-1/4 quarts)


  • 1-1/2 pounds parsnips, peeled and coarsely chopped (about 4 cups)
  • 2 tablespoons olive oil
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 medium pears, peeled and chopped
  • 1/4 cup butter, cubed
  • 3 medium leeks (white portion only), thinly sliced
  • 2 celery ribs, chopped
  • 3 shallots, chopped
  • 6 cups chicken broth
  • 1/4 cup maple syrup
  • 1 bay leaf
  • 1 teaspoon minced fresh thyme
  • 1/2 cup heavy whipping cream
  • 2 tablespoons butter
  • 2 medium pears, thinly sliced
  • 2 teaspoons brown sugar
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground coriander


  • Preheat oven to 425°. Place parsnips in a greased 15x10x1-in. baking pan; toss with oil, nutmeg, salt and pepper. Roast 25 minutes. Stir in pears; roast 15-20 minutes longer or until tender, stirring occasionally.
  • In a Dutch oven, heat butter over medium-high heat. Add leeks, celery and shallots; cook and stir 4-6 minutes or until tender. Stir in parsnip mixture, broth, maple syrup, bay leaf and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat; cool slightly.
  • Remove bay leaf from soup. Process soup in batches in a blender until smooth; return to pan. Stir in cream; heat through.
  • For topping, in a large skillet, heat butter over medium-high heat. Add remaining ingredients; cook and stir 2-4 minutes or until pears are crisp-tender. Top servings with sliced pears.
Nutrition Facts
1 cup: 358 calories, 19g fat (10g saturated fat), 47mg cholesterol, 911mg sodium, 48g carbohydrate (25g sugars, 7g fiber), 4g protein.

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Average Rating:
  • Lauren
    Dec 30, 2020

    This is a delicious soup. I followed the recipe carefully, however, I skipped the topping. No need for it. The soup is perfect as is. I fear the topping would have made the soup overly sweet. Enjoy with a piece of homemade toasted oatmeal bread and/or a side salad with a simple oil & vinegar dressing. Focus on the flavors of the soup.

  • Hersc430nk
    Nov 25, 2019

    I cut up the 3 medium leeks white parts only but it seems like a lot. Can someone share how many cups you should have for the soup please?

  • mmdoogie
    Nov 12, 2013

    My girlfriend and I love this recipe. The flavor is very complex, but still smooth and comforting. I make it basically as shown, but with 1 lb of parsnips, and I use a glass baking dish to cook the parsnips in and haven't had any issues with time or temperature.

  • lisakj
    Dec 4, 2011

    Good recipe. I did add extra spice to the soup...a pinch of cayenne and curry powder and extra pepper.

  • Lischen
    Dec 4, 2011

    It seemed too sweet and was lacking flavor. Added additional fresh herbs and seasoning to resuce it but my guests still didn't enjoy it

  • MMMMMJames
    Nov 26, 2011

    After i blended it smooth i just popped it in a crock pot.Add the milk a few minutes before plateing.

  • ktbluestein
    Nov 6, 2011

    We made this as a trial run as the app. course for Christmas dinner. It was quite good, sweet and savory. It was hearty so the serving sizes are small. Suggestions include turning down the heat of the oven. After 25 minutes of 425 deg heat, my parsnips were nearly burnt on the bottom. I turned the oven down to 350 when I added the pears and cut the time from 25 min. to 10, which was plenty.