When you've been out in the biting cold, there’s nothing more satisfying than coming home to a tasty bowl of piping hot soup.
This delicious curried pumpkin & parsnip soup is just perfect for this time of year. With a hint of warming curry, it’s mild enough for the whole family to enjoy and a delicious way to get some extra veggies into your little ones.
It's a great recipe for getting the children involved too. Little ones will love helping scoop out the pumpkin seeds, and older children can practise their vegetable peeling skills on the onions and parsnips.
I'm delighted to be hosting this recipe as it's from my friend, Grace of Eats Amazing.
Grace is a superbly talented blogger with so many brilliant ideas, I just don't know how she does it. Her blog, Eats Amazing, started as a place to share the fun bento lunches that Grace makes daily for her two boys, and today it's also packed with fun food tutorials, easy recipes for children and family friendly recipes for all occasions. I love it.
Now, let's make soup!
Ingredients
- 1 Tbs vegetable oil
- 2 small onions
- 2 cloves garlic
- 1 Tbs mild curry powder
- 1 culinary pumpkin around 750g/26.45oz
- 500 g (1 lb) parsnips
- 2 vegetable stock cubes
Optional extras
- natural yogurt
- pumpkin seeds
- chopped fresh coriander
- crusty bread
Instructions
- Prepare the vegetables - roughly chop the onions, finely chop the garlic, peel, deseed and chop the pumpkin into bite sized pieces, peel and roughly chop the parsnips.
- Fill your kettle and put on to boil then heat the oil in a large saucepan or stock pot.
- Gently fry the onion and garlic in the oil until starting to soften.
- Add the curry powder and fry for 1 minute until fragrant.
- Add the pumpkin and parsnip, and stir to coat in the curry powder.
- Crumble over the two stock cubes, then pour over boiling water until it just covers the vegetables.
- Bring the pan to the boil, then cook for 15-20 minutes until the vegetables are cooked through.
- Leave to cool for 5 minutes, then season to taste and whizz up until smooth with a stick blender.
- If the soup is too thick, add a little boiling water and whizz again with the blender until at the desired consistency.
- Serve warm with a drizzle of natural yogurt, sprinkle of pumpkin seeds, some chopped coriander and crusty bread on the side.
Don't forget to check out Eats Amazing. It's packed with ideas and inspiration for making fun, creative and healthy food for children. Are you thinking of trying this recipe at home?
If you'd like to print and save this recipe for later, just hit PRINT below
Curried pumpkin & parsnip soup
Ingredients
- 1 tbsp (1 Tbs) vegetable oil (canola oil)
- 2 small (2 ) onions
- 2 cloves garlic
- 1 tbsp (1 Tbs) mild curry powder
- 1 culinary pumpkin around 750g/26.45oz
- 500 g (1.1 lb) parsnips
- 2 vegetable stock (bouillon) cube gluten free if required
To serve (optional extras):
- natural yogurt
- pumpkin seeds
- fresh coriander (cilantro) chopped
- crusty bread
Instructions
- Prepare the vegetables - roughly chop the onions, finely chop the garlic, peel, deseed and chop the pumpkin into bite sized pieces, peel and roughly chop the parsnips.
- Fill your kettle and put on to boil then heat the oil in a large saucepan or stock pot.
- Gently fry the onion and garlic in the oil until starting to soften.
- Add the curry powder and fry for 1 minute until fragrant.
- Add the pumpkin and parsnip, and stir to coat in the curry powder.
- Crumble over the two stock cubes, then pour over boiling water until it just covers the vegetables.
- Bring the pan to the boil, then cook for 15-20 minutes until the vegetables are cooked through.
- Leave to cool for 5 minutes, then season to taste and whizz up until smooth with a stick blender.
- If the soup is too thick, add a little boiling water and whizz again with the blender until at the desired consistency.
- Serve warm with a drizzle of natural yogurt, sprinkle of pumpkin seeds, some chopped coriander and crusty bread on the side.
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For more soup ideas, why not visit my soups recipe index?
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