Curried Pumpkin and Parsnip Soup with Crispy Pepitas

A wintery favourite turned up to 10 with the addition of curry spices and crunchy paprika-fried pumpkin seeds. No waste, all taste!

Cool this soup down with a sweet swirl of cream or a dollop of fresh organic Greek yogurt. Of course it’s not finished without a handful of chilli (fresh chopped or dried flakes) and a sprinkle of herbs – coriander is a great idea.

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Curried Pumpkin and Parsnip Soup with Crispy Pepitas
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Prep Time 20 minutes
Cook Time 30 minutew
Servings
Ingredients
Prep Time 20 minutes
Cook Time 30 minutew
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. In a large pot or dutch oven, saute the onion and celery over medium heat in a little organic olive oil until soft.
  2. Add the garlic and saute one minute, until fragrant.
  3. Add the spices and saute 1 more minute.
  4. Add the chopped carrot, parsnip and butternut pumpkin and stir to coat in the spices.
  5. Add the veggie stock and bring to a boil.
  6. Turn down to a simmer and cover, 20 minutes or until the vegetables are soft.
  7. Take the lid off and turn the heat up a little to help reduce some of the liquid.
  8. Blend the soup either with a stick blender or in batches in a larger blender.
  9. Taste for seasoning.
  10. Simmer until the soup is the consistency you like, and then serve with a swirl of cream or yogurt, some fresh chilli, and a handful of fresh coriander. Top with the toasted pumpkin seeds/pepitas.
Pepitas
  1. In a small frying pan, heat a little olive oil over medium heat and add the pumpkin seeds you saved from the butternut pumpkin (separate them from the pumpkin flesh and any stringy bits). Sprinkle with salt and a little smoked paprika and stir in the hot oil until they start to brown and you hear them popping. Serve at the last minute over the soup.
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