Pumpkin, parsnip and apple soup



  1. Peel and deseed the pumpkin.  Chop into 2.5cm/1” cubes.
  2. Top and tail the parsnips and chop into smaller cubes than the pumpkin.
  3. 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.
  4. Peel and core the apple and add to the saucepan, stir well.
  5. 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.
  6. Add in the cream and season well and then heat before serving.  (My palate needs about 1 teaspoon salt.)