Image of Pumpkin & Parsnip Soup

Pumpkin & Parsnip Soup

A creamy soup filled with vegetables, great for using up those Halloween
Pumpkins

Servings: 8

Author:

Prep Time
30 minutes

Cook Time
40 minutes

Total Time
1 hour, 10 minutes

Course:

Soup Main Course

Cuisine:

British

Keywords:

soup Vegetarian pumpkin autumn fall Lunch healthy Family Tasty Dinner light Low Fat Low Calorie

🧂 Ingredients

1 Pumpkin
4 Parsnips
1 Onion
1.5 tsp Dried Sage
1 tsp Chilli Flakes
1.75 Litres Stock

Vegetable or Chicken [http://www.cubbinthekitchen.com/easy-chicken-stock]
Salt & Pepper

Instructions

1 Halve the Pumpkin and scoop out the seeds.

(Wash and dry the seeds to use in another recipe or as a soup topping)

Dice the Pumpkin into chunks roughly 1 inch.
2 Peel and chop the Parsnips equal chunks.

Peel and finely chop the Onion.
3 Heat a splash of Oil in a large pan.

Cook the onion and soften for about 5 minutes.

Add the Dried Sage and the Chilli Flakes and cook for 2 minutes.
4 Add the chopped Pumpkin and Parsnips and stir.

Add the Stock and bring to a boil.

Turn down the heat and let simmer for 25 minutes until all the veg is fork
tender.
5 Blitz with a stick blender and serve.