Spiced parsnip, pumpkin and apple soup

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.