This pumpkin, parsnip and apple soup is creamy and warming. The apple adds tang, the parsnip gives sweetness, the pumpkin adds it’s creaminess and colour.
For our little one’s birthday party we had friends and family over. It was a lunchtime do and I decided that I wanted to keep the food simple. Mum volunteered to bring a cheese board and I picked up some lovely fresh bread. I made a big salad and a vat of soup. Pumpkin soup seemed like a seasonal idea and adding parsnip and apple transformed it into a soup worthy of a party.
If you can’t find pumpkin, you could use a squash instead. This recipe will feed 8, but it can easily be halved to feed 4, or doubled to feed a bigger group. Or you could make it at the beginning of the week and enjoy hot lunches through the week.
This is thick soup; if you prefer something thinner add about 300ml/½ pint milk with the cream.Print
Pumpkin, parsnip and apple soup
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8
- 1100g/2lb7oz pumpkin, this will yield around 850g/1lb13oz peeled and deseeded pumpkin
- 1100g/2lb7oz parsnip
- 840g/1lb14oz bramley or cooking apples
- 110g/4oz butter
- ½ tbsp oil
- 1 litre/1 pint 16½fl oz vegetable stock
- 300ml/½ pint double cream
- salt and pepper
- Peel and deseed the pumpkin. Chop into 2.5cm/1” cubes.
- Top and tail the parsnips and chop into smaller cubes than the pumpkin.
- In a very large saucepan melt the butter and oil over a medium heat. Once melted add the pumpkin and parsnip, stir well and put the lid on.
- Peel and core the apple and add to the saucepan, stir well.
- Pour over the vegetable stock and bring to the boil. Reduce the heat so the stock simmers away until the vegetables are cooked, about twenty minutes.
- Add in the cream and season well and then heat before serving. (My palate needs about 1 teaspoon salt.)