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.
The soup is creamy and warm. The apple in it adds a tangy note, the parsnip gives a sweetness, while the pumpkin adds it’s creaminess and the colour of it’s flesh. 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.
Pumpkin, parsnip and apple soup recipe
1100g/2lb7oz pumpkin, this will yield around 850g/1lb13oz peeled and deseeded pumpkin
840g/1lb14oz bramley or cooking apples
½ tbsp oil
1 litre/1 pint 16½fl oz vegetable stock
300ml/½ pint double cream
salt and pepper
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.)
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