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Parsnip and Pumpkin Soup Recipe Card

Pumpkin & Parsnip Soup

A creamy soup filled with vegetables, great for using up those Halloween Pumpkins
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course, Soup
Cuisine British
Servings 8
Calories 189 kcal

Ingredients
  

  • 1 Pumpkin
  • 4 Parsnips
  • 1 Onion
  • 1.5 tsp Dried Sage
  • 1 tsp Chilli Flakes
  • 1.75 Litres Stock Vegetable or Chicken
  • Salt & Pepper

Instructions
 

  • 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.
  • Peel and chop the Parsnips equal chunks.
    Peel and finely chop the Onion.
  • 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.
  • 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.
  • Blitz with a stick blender and serve.

Notes

LEFTOVERS TIP

This soup freezes really well so you can enjoy it again. If you have a little left over then use it as a pasta sauce with a little pancetta.
Keyword Autumn, Dinner, Fall, Family, Healthy, Light, Low Calorie, Low Fat, Lunch, Pumpkin, Soup, Tasty, Vegetarian