Pear and parsnip soup with potatoes and a touch of curry, easy to make from scratch. A simple, seasonal soup that works well for lunch, dinner, or even as a starter for guests.
I buy parsnips every winter and make this pear and parsnip soup at least once or twice each season. If I don't have a pear ready, I sometimes use an apple instead. The curry powder adds just a bit of warmth, and it's simple to make with ingredients you can keep in the kitchen.
For other winter soups I make regularly, you might like my Pumpkin Potato Soup or Carrot Parsnip Soup, both easy, creamy, and full of seasonal vegetables.
Ingredients: 8 + oil, salt & pepper | Prep Time: 15 minutes | Cook Time: 35 minutes | Servings: 4 | Difficulty: Easy
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Recipe ingredients
Parsnips: A root vegetable similar in shape to a carrot, but pale and slightly sweeter. They have a mild, earthy flavor that comes out when cooked.
Potatoes: Use a starchy or all-purpose variety. Peel if you like, then chop roughly the same size as the parsnips so they cook evenly.
Pear is the perfect choice for this soup, but if you don't have one ready, an apple works just fine as a substitute (most people tend to have apples and not pears in the pantry).
- If you like cooking with pears, I also enjoy Roasted Pears with Honey, a simple dessert I make regularly.
Cream: Heavy cream or half-and-half - both work. You can also use a plant-based alternative if you prefer.
Curry: I use a mild, yellow curry powder. Pick your favorite brand, but nothing too hot - you don't want it to overpower the parsnips and pear. These Pumpkin Ginger Soup and the Peanut Soup with Whole Peanuts also use curry powder.
Using curry paste
- Use about 1 tablespoon of mild curry paste to replace 1 teaspoon of curry powder. Start with 1 tablespoon, taste the soup once it's blended, and add a little more if you want it stronger.
- If your paste already contains salt, be sure to adjust the salt you add to the soup. I usually stir the paste in when I add the garlic, parsnips, and potatoes, so it spreads evenly before pouring in the stock.
See the recipe card for full information on ingredients and quantities.
How to make pear and parsnip soup?
Preparations: Peel and chop the parsnips, potatoes, and garlic. Peel and chop the onion and the pear, but keep them separated from each other and from the other ingredients.
Step #1: Sauté the onion and a pinch of salt for 4-5 minutes - golden but not dark.
Step #2: Add garlic, parsnips, potatoes, and curry powder. Stir for 1-2 minutes.
Step #3: Add stock, cream, and pear.
Step #4: Simmer for 20-25 minutes, until the parsnips and potatoes are soft.
Step #5: Blend the parsnip and pear soup with an immersion blender.
Step #6: Adjust the seasoning. If the soup is too thick, stir in a bit more stock or milk and adjust the seasoning again.
Tip
Blending the soup: I usually use an immersion blender to puree the soup directly in the pot - it's quick, easy, and safe, since there's no hot liquid to transfer.
- If you don't have one and use a regular blender, only fill the blender halfway, hold the lid with a towel, and blend in batches to avoid spills.
Store and reheat
Refrigerate: Let the parsnip and pear soup cool completely, then store in a sealed container in the fridge for 2-3 days.
Freeze: The soup freezes well for up to 2 months. Cool completely, transfer to an airtight container, and thaw in the fridge overnight before reheating.
Reheating: Warm gently on the stove over low heat, stirring occasionally. If it's too thick after storing, add a splash of stock or water to loosen it.
Creamy Pear and Parsnip Soup
Equipment
- 1 soup pot or a deep Dutch oven
- 1 Immersion blender Note 1
Ingredients
- 1 lb parsnips chopped
- 2 potatoes chopped, about 12.5 oz/ 350 g
- 2 garlic cloves chopped
- 1 onion chopped, about 3.5 oz/ 100 g
- 1 large pear chopped, about 7 oz/ 200 g
- 2 tablespoons olive oil
- 1 teaspoon curry powder Note 2
- 2 ¾ cup vegetable stock
- 1 cup heavy cream or half and half Notes 3, 4, and 5
- fine sea salt and ground black pepper
- 1-2 tablespoon parsley chopped
- a small pinch of nigella seeds or/ and red pepper flakes for garnish, optional
Instructions
- Prepare the ingredients: Peel and chop the parsnips, potatoes, and garlic. Chop the onion, but keep it separated from the rest. Peel and chop the pear and keep it separated from all the rest.1 lb parsnips + 2 potatoes + 2 garlic cloves; 1 onion; 1 large pear
- Sauté onions: Heat the oil in the pot. Add the onions and a pinch of salt and cook them over medium-low heat for 4-5 minutes, stirring occasionally and taking care they don't get dark; they should be lightly golden.2 tablespoons olive oil + onions
- Add ingredients: Add the chopped garlic, parsnips, potatoes, and curry powder. Stir to coat the vegetables with the curry powder for 1-2 minutes.garlic + parsnips + potatoes + 1 teaspoon curry powder
- Add vegetable stock, cream, and chopped pear.2 ¾ cup vegetable stock + 1 cup heavy cream or half and half
- Simmer the soup for 20-25 minutes, until the parsnips and potatoes are soft.
- Blend the soup with an immersion blender and adjust the seasoning with salt and pepper. Add parsley and garnish with nigella seeds and red pepper flakes if desired.fine sea salt and ground black pepper + 1-2 tablespoon parsley + a small pinch of nigella seeds or/ and red pepper flakes
Notes
- Blending: An immersion blender works best and is safest, since you can puree the soup right in the pot. If using a regular blender, fill it only halfway, hold the lid with a towel, and blend in batches to avoid spills.
- Curry: Use a mild curry powder so it doesn't overpower the parsnips and pear. You can also use 1 tablespoon of curry paste instead of the powder.
- Dairy: Heavy cream makes the soup extra rich and creamy, but half-and-half works well, too, and is a bit lighter.
- The nutrition is calculated using heavy cream.
- Vegan version: To make the parsnip and pear soup vegan, replace the cream with unsweetened oat cream, soy cream, or cashew cream.
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