Butternut pumpkin, parsnip and carrot soup
Butternut pumpkin, parsnip and carrot soup is a comforting winter soup that is easy to make and feeds a hungy hoard.
large brown onion, peeled and chopped
substitute with leek
carrots, washed and chopped
parsnips, washed and chopped
butternut pumpkin, peeled and chopped (about 1 kg), reserve the seeds
apple (any kind), washed and choppd
vegetable or chicken stock
olive oil, plus a little extra for the pumpkin seeds
nutmeg, grated (approx 1 tsp ground)
substitute with freshly grated ginger
flaked sea salt and freshly ground black pepper
Heat 2 tbsp olive oil in a wide-based deep saucepan and cook onion for a few minutes until translucent.
Add the the remaining olive oil, then stir in the parsnip, carrot, apple, pumpkin and nutmeg.
Add the stock, bring to a boil, turn down heat down to a simmer, cover the pot and cook for about 20 minutes until the vegetables have softened. Turn off the heat.
Leave the soup to cool a little, then blend with a handheld blender.
Season to taste, garnish with toasted pumpkin seeds and serve with your favouurite bread.
Toasted pumpkin seeds
Scrape away any pumpkin flesh from the seeds and wash them in a sieve.
Pat the seeds dry and lay them out flat on a lined baking tray.
Sprinkle with a little salt and roast in a 180°C (160°C fan-forced) oven for about 10 minutes. They'll start to pop when they're ready!
Sprinkle on top of the soup, or store in an airtight contained for up to a week.
The soup will keep in the fridge for up to 3 days. It is suitable to freeze.