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.
- 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.