Harvest Dumpling Soup
Cozy up with a comforting bowl of Harvest Dumpling Soup, a fall-inspired delight brimming with hearty vegetables and tender, herbed dumplings. This soul-warming recipe combines a medley of butternut squash, potatoes, carrots, and celery simmered in a fragrant vegetable broth seasoned with thyme and garlic. The fluffy, parsley-infused dumplings—made from scratch—are gently cooked right in the soup, soaking up its rich, savory flavors. Perfect for chilly evenings, this one-pot meal is as nourishing as it is satisfying, with a balance of vibrant seasonal produce and light, pillowy dumplings. Ready in just an hour and serving six, it’s an ideal dish to feed the family or impress guests with a touch of homemade coziness.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and chopped
- 2 stalks celery stalks, chopped
- 3 cloves garlic cloves, minced
- 2 cups butternut squash, peeled and cubed
- 2 medium potatoes, peeled and cubed
- 6 cups vegetable stock
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon kosher salt (for dumplings)
- 0.75 cup whole milk
- 2 tablespoons fresh parsley, finely chopped
Instructions
Melt the butter in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the butternut squash, potatoes, vegetable stock, thyme, salt, and black pepper. Bring the mixture to a boil over high heat.
Reduce the heat to low, cover the pot with a lid, and let it simmer for 20 minutes until the vegetables are tender.
While the soup simmers, prepare the dumpling dough. In a medium mixing bowl, whisk together the flour, baking powder, and kosher salt.
Gradually stir in the milk and parsley until a soft dough forms. Be careful not to overmix.
Once the soup vegetables are tender, use a spoon to drop small spoonfuls of the dumpling dough into the soup. Cover the pot and simmer for an additional 10-12 minutes, or until the dumplings are cooked through and fluffy.
Taste the soup and adjust salt and pepper if needed. Serve hot, garnished with extra fresh parsley if desired.
Nutrition Facts
Calories |
2053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 8537 mg | 371% | |
| Total Carbohydrate | 366.6 g | 133% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 49.2 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 751 mg | 58% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 6348 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
