Roasted parsnip and pumpkin soup

Weight Watchers Recipe
4 Stars
Ratings (69)
2ProPoints value
Prep time: 25 min
Cook time: 30 min
Other time: 0 min
Serves: 8
Soup is a great warmer and an excellent way to get your veges in! Roasting the vegetables brings out their natural sweetness, plus adds a depth of flavour.
Select 'Post' to show off your original recipe and let others in the Community Recipe Swap try it for themselves. If you want to make this recipe available to only your Community friends, select 'Save to my Profile'.
Please Wait...
IMPORTANT: You should only swap recipes that are your own and not someone else's. For more information, please review our Terms and Conditions and Community Recipe Swap Official Rules.


  •   1 medium onion, finely chopped   
  •   4 medium carrot, peeled, coarsely chopped   
  •   750 g parsnip, peeled, coarsely chopped   
  •   600 g pumpkin, peeled, deseeded, cut into cubes   
  • 1 x 3 second spray(s) oil spray   
  •   1/2 cup(s) skim milk, (125ml)   
  • 5 individual vegetable stock cube, dissolved in 5 cups hot water   


  • Preheat oven to 200ºC. Combine onion, carrots, parsnips and pumpkin in a large roasting pan. Spray with oil and toss to combine. Roast in oven for 20-25 minutes, or until vegetables are tender and golden.

  • Place vegetables in a large saucepan over medium heat. Add stock and milk, then season to taste with salt and pepper. Cook for 10 minutes to allow flavours to combine, then process using a hand held wand blender, or upright blender until soup is smooth. Add more water or stock to achieve desired consistency.


  • This soup will store in an airtight container in the fridge for 2-3 days. It's also suitable to freeze for up to 3 months.


© 2015 Weight Watchers International, Inc. © 2015, Inc. All rights reserved.

WEIGHT WATCHERS and ProPoints™ are registered trademarks of Weight Watchers International, Inc.
and are used under licence by Fortuity Pty Ltd., Weight Watchers Services Pty Ltd. and Weight Watchers
New Zealand Unit Trust.

Australian Patent No. 2003212880.