About this recipe:The star of this soup is pumpkin puree. This soup is absolutely delicious and packed full of nutritious vegetables. It's a great winter warmer. Serve with a crusty roll for a hearty meal.
2 tablespoons olive oil
1 onion, chopped
150g carrots, peeled and chopped
150g parsnips, peeled and chopped
245g pumpkin puree
1 litre vegetable stock
1 teaspoon lemon juice
1/4 teaspoon salt or to taste
1/4 teaspoon ground black pepper or to taste
1/2 teaspoon ground coriander
2 teaspoons olive oil
1 clove garlic, finely chopped
3 tablespoons chopped fresh parsley
1/8 teaspoon paprika
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Heat 2 tablespoons olive oil in a large saucepan. Stir in onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and parsnips. Cover and cook until vegetables have softened slightly, about 5 minutes.
Stir in the pumpkin puree and stock. Bring to the simmer and reduce heat to low. Cover and let simmer until vegetables are tender, about 40 minutes. Add lemon juice, salt, pepper and coriander. Taste and adjust seasonings, if necessary. Remove from heat and allow to cool.
Ladle soup in batches into a liquidiser and blend until smooth (or use an hand blender). If soup is too thick, thin with additional stock. Return pureed soup to the saucepan and heat through.
To make the garnish, heat olive oil in a small frying pan. Cook garlic and parsley over low heat 1 to 2 minutes. Stir in paprika. Swirl a half teaspoon of garnish on each serving of soup.
Can be found online. Alternatively, you could take cubed butternut squash and steam it until soft. Place into a food processor or liquidiser and process until smooth. Et voila, you have pumpkin puree!