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Roasted Parsnip and Pear Soup Recipe

Roasted Parsnip and Pear Soup Recipe

Once peeled, parsnips may turn dark when exposed to air, so be sure to roast them right after they're chopped. If you want to get a head start on prep, store peeled and chopped parsnips in acidulated water (just add a bit of lemon or lime juice or vinegar to water).—Sara Petrie, Grassie, Ontario
TOTAL TIME: Prep: 1-1/4 hours Cook: 45 min. YIELD:8 servings


  • 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 teaspoons brown sugar
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • 2 medium pears, thinly sliced


  • 1. Preheat oven to 425°. In a large bowl, toss parsnips with oil, nutmeg, salt and pepper. Transfer to a greased 15x10x1-in. baking pan. Bake 25 minutes. Stir in pears; bake 20-25 minutes longer or until parsnips are golden brown and tender, stirring occasionally.
  • 2. 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 broth, maple syrup, bay leaf, thyme and parsnip mixture. Bring to a boil. Reduce heat; simmer, uncovered 30 minutes.
  • 3. Cool slightly. Discard bay leaf. In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through.
  • 4. For topping, in a large skillet, heat butter, brown sugar, cumin and coriander until brown sugar is melted, stirring occasionally. Add pears; cook and stir 2-3 minutes or until crisp-tender. Arrange over servings of soup. Yield: 8 servings (2-1/4 quarts).

Nutritional Facts

1 cup: 358 calories, 19g fat (10g saturated fat), 47mg cholesterol, 911mg sodium, 48g carbohydrate (25g sugars, 7g fiber), 4g protein.

Reviews for Roasted Parsnip and Pear Soup

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Reviewed 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."

Reviewed Dec. 4, 2011

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

Reviewed 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"

Reviewed Nov. 26, 2011

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

Reviewed 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."

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