Name: Pumpkin and Parsnip Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 1L chicken stock (liquid); 1/2 cup light sour cream; 1 brown onion chopped; 750g pumpkin peeled chopped; 500g parsnip peeled chopped; 1 tbs parsley chopped; 1 tsp ground cumin; 2 tbs olive oil; 1 tsp garlic crushed; 1 pinch salt and pepper *to taste

by lilroxy1 Last updated on 05/05/2025

A delicious winter dinner and even better the next day for lunch.

- lilroxy1

Ingredients

1L chicken stock (liquid)
1/2 cup light sour cream
1 brown onion chopped
750g pumpkin peeled chopped
500g parsnip peeled chopped
1 tbs parsley chopped
1 tsp ground cumin
2 tbs olive oil
1 tsp garlic crushed
1 pinch salt and pepper *to taste

Method

Step 1

Heat oil in a large saucepan over medium heat. Cook onion, garlic and cumin for 2 minutes.
Step 2

Add pumpkin and parsnips and cook, stirring, for 3 minutes.
Step 3

Reduce heat to low and stir in stock. Cover and simmer for 30 minutes or until vegetables are very soft.
Step 4

Set aside for 5 minutes. Blend soup in batches until smooth.
Step 5

Return to the pan and stir over medium heat until almost boiling.
Step 6

Season with salt and pepper. Place soup in large bowls, top with sour cream and parsley if desired.