Pumpkin Parsnip Soup
This soup gets its silky texture purely from the pumpkin and parsnip, with no cream needed to make it feel rich. Parsnip brings a natural sweetness that balances the earthiness of the pumpkin, while a touch of nutmeg rounds out the flavour. Both vegetables are a good source of fibre, and pumpkin adds a solid dose of beta-carotene to the bowl.
- 800g Jap pumpkin, peeled and cut into 3cm chunks
- 2 parsnips, peeled and roughly chopped
- 1 red onion, diced
- 2 sticks of celery, sliced
- 1 carrot, chopped
- 2 cloves garlic, crushed
- 2 tablespoons olive oil
- 1 litre vegetable or chicken stock
- ½ teaspoon ground nutmeg
- Salt and pepper to taste
- Cream or natural yoghurt to serve (optional)
- Heat the olive oil in a large pot over medium heat. Add the onion, celery, and carrot and cook for 5 minutes until softened.
- Add the garlic and cook for 1 minute until fragrant.
- Add the pumpkin, parsnip, nutmeg, and stock. Bring to the boil, then reduce to a simmer.
- Cook uncovered for 25 to 30 minutes until the pumpkin and parsnip are completely soft.
- Blend until smooth using a stick blender, or in batches in a regular blender.
- Season with salt and pepper, and thin with a little water if the soup is thicker than you like.
Serving Suggestions
Serve with a swirl of cream or yoghurt and warm crusty bread. A scattering of chopped celery leaves on top adds a fresh finish.
Storage
You can keep in an airtight container in the fridge for up to 4 days, or freeze in portions for up to 3 months. Reheat gently on the stove, adding a splash of water to loosen.
Variations
Add a teaspoon of curry powder with the garlic for a spiced version, or stir through cooked shredded chicken at the end to make it more substantial.
Want to make this soup this week? The Large Mixed Produce Box includes the organic vegetables you need, delivered fresh to your Adelaide home.