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5 from 1 vote

Curried pumpkin & parsnip soup

Delicious pumpkin and parsnip soup 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.
Course: Soups
Keyword: soup
Author: Grace Hall


  • 1 Tbs vegetable oil
  • 2 small onions
  • 2 cloves garlic
  • 1 Tbs mild curry powder
  • 1 culinary pumpkin around 750g/26.45oz
  • 500 g parsnips
  • 2 vegetable stock cubes

To serve (optional extras):

  • natural yogurt
  • pumpkin seeds
  • chopped fresh coriander
  • crusty bread


  • 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.