Butternut pumpkin and parsnip soup recipe
A rich and creamy pumpkin soup, infused with a blend of cumin, paprika and chives.
2 tablespoons butter
2 tablespoons extra virgin Australian olive oil
1 large onion, chopped
3 parsnips, peeled and chopped
1 Granny Smith apple, peeled, cored and chopped
1 ½ teaspoon salt
1 teaspoon ground black pepper
1 large butternut pumpkin, halved and de-seeded
5 cups chicken stock
¼ cup cream
½ teaspoon sweet paprika
½ teaspoon ground cumin
1. Pre-heat oven to 180oC. Cut pumpkin in half and remove seeds. Place cut sides down on greased baking sheet. Bake at 180°C for 45 minutes or until pumpkin is tender. Remove and cool. Scoop out pulp and discard skin.
2. Melt butter and olive oil in a large cast iron enamel casserole tin over medium heat. Add onion, parsnips, apple, seasoning and sauté for 20 minutes until caramelised. Add pumpkin and chicken stock. Bring to the boil. Reduce heat to medium and simmer 10 -15 minutes. Remove from heat and let cool.
3. Put all vegetables into a food processor and blend till smooth. Pour mixture into casserole. Stir in cream and spices. Cover and cook on low heat, stirring occasionally until soup is thick and creamy. Garnish with sour cream and chopped chives.
Recipe provided by the Australian Farmers' Markets Association. Find your nearest farmers' market at farmersmarkets.org.au