Spiced parsnip, pumpkin and apple soup
4
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
As the coloured leaves start to fall, snuggle up to a warm and hearty soup.
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, chopped
Curry powder
2 tsp
Butternut pumpkin
700 g, chopped
Parsnip
300 g, chopped
Green apple, peeled
1 medium, chopped
Vegetable stock
3 cup(s), (750ml)
Extra light sour cream
⅓ cup(s), (80g)
Fresh sage
1 tbs, finely chopped
Instructions
1
Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add curry powder and cook for 30 seconds or until fragrant.
2
Add pumpkin, parsnip, apple and stock and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until vegetables are soft.
3
Using a stick blender or food processor, process soup until smooth. Season with salt and pepper. Return soup to medium heat. Cook, stirring, for 2–3 minutes or until heated through. Serve soup topped with a dollop of sour cream and sprinkled with sage.
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