Rose’s Harvest Soup

Fresh ingredients for Rose's Harvest Soup arranged on a kitchen countertop: chopped swede, celeriac, parsnips, leek, pumpkin purée, celery, and onions, alongside spices like paprika, cumin, and red pepper flakes. These seasonal root vegetables and aromatic spices create a hearty, nutrient-rich autumn soup ideal for meal prep and fall dinners.

In my household, nothing says fall comfort quite like a bowl of my Harvest Soup, packed with the best of seasonal produce. This hearty, nutritious soup is perfect for the cooler months, highlighting rich autumn flavors and earthy vegetables. Designed to capture the essence of the season, each spoonful offers a blend of creamy pumpkin, robust swede, and subtle sweetness from the turnips and leeks. 

The Simple Ingredients:

Fresh ingredients for Rose's Harvest Soup arranged on a kitchen countertop: chopped swede, celeriac, parsnips, leek, pumpkin purée, celery, and onions, alongside spices like paprika, cumin, and red pepper flakes. These seasonal root vegetables and aromatic spices create a hearty, nutrient-rich autumn soup ideal for meal prep and fall dinners.

Using seasonal ingredients like swede, celeriac, and pumpkin not only maximizes flavor but also ensures the freshest produce for your soup. Seasonal vegetables are harvested at their peak, bringing out natural flavors and nutrients that you can taste in every bite.

Often overlooked, swede is a root vegetable that brings a slightly sweet, nutty flavor to the soup, while celeriac, known for its subtle celery flavor, adds a unique, earthy taste and creamy texture when blended.

How to make the soup?

In a large pot, sauté the chopped onions and celery in the olive oil for about 5-7 minutes, stirring occasionally, until the onions are translucent and soft. This step will help bring out the sweetness of the onions and add depth to the soup.

Add the chopped celeriac, swede, and parsnips. Pour enough boiling water to cover them by about an inch. Bring to a boil, then reduce the heat to a simmer. Let the root vegetables cook for about 20–25 minutes, or until they are soft when pierced with a fork.

Stir in the pumpkin purée, blending it with the softened vegetables. Sprinkle in the paprika, red pepper flakes, salt, black pepper, and cumin. Stir well to evenly coat the vegetables. Pour in as much or as little boiling water, as needed, until the soup reaches your desired thickness.

Let the soup simmer for an additional 10–15 minutes, allowing the flavors to meld and the spices to infuse the soup with warmth.

For a creamy consistency, use a hand blender to blend the soup until smooth. If you prefer a chunkier texture, blend only a portion of the soup.

Stir in the lemon juice to add brightness and balance to the earthy flavors. To serve, you can garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of pumpkin seeds for added texture. Enjoy!

Rose's Harvest Soup

In my household, nothing says fall comfort quite like a bowl of my Harvest Soup, packed with the best of seasonal produce. This hearty, nutritious soup is perfect for the cooler months, highlighting rich autumn flavors and earthy vegetables. Designed to capture the essence of the season, each spoonful offers a blend of creamy pumpkin, robust swede, and subtle sweetness from the turnips and leeks. 
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Servings: 5 people

Ingredients

  • ½ celeriac peeled and chopped
  • ½ swede peeled and chopped
  • 3 parsnips peeled and chopped
  • 1 celery stalk chopped
  • 2 onions chopped
  • 7.5 oz pumpkin purée
  • ½ lemon juiced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp red pepper flakes
  • ½ tsp black pepper
  • ½ tsp cumin
  • boiling water as needed

Instructions

  • In a large pot, sauté the chopped onions and celery in the olive oil for about 5-7 minutes, stirring occasionally, until the onions are translucent and soft. This step will help bring out the sweetness of the onions and add depth to the soup.
  • Add the chopped celeriac, swede, and parsnips. Pour enough boiling water to cover them by about an inch. Bring to a boil, then reduce the heat to a simmer. Let the root vegetables cook for about 20–25 minutes, or until they are soft when pierced with a fork.
  • Stir in the pumpkin purée, blending it with the softened vegetables. Sprinkle in the paprika, red pepper flakes, salt, black pepper, and cumin. Stir well to evenly coat the vegetables. Pour in as much or as little boiling water, as needed, until the soup reaches your desired thickness.
  • Let the soup simmer for an additional 10–15 minutes, allowing the flavors to meld and the spices to infuse the soup with warmth.
  • For a creamy consistency, use a hand blender to blend the soup until smooth. If you prefer a chunkier texture, blend only a portion of the soup.
  • Stir in the lemon juice to add brightness and balance to the earthy flavors. To serve, you can garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of pumpkin seeds for added texture. Enjoy!

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