Pumpkin soup with parsnip & coconut milk

One of the things I like most about Autumn are the vegetables. I could eat pumpkin all day every day! I love the versatility of it, how you can make both sweet and savoury dishes with it. One of my favourite things to create with pumpkin is a soup. Now I love soup in general ’cause you can make it with almost everything you like and most of the time it will turn out great. This is a very warming soup which is perfect for Autumn!

Serves 6 / 15 min preparation / 30 min cooking time / in total 45 minutes 

What you need

1/2 pumpkin (500 g)
2 parsnips
1 onion
1 dried pepper
1 cm ginger
1 garlic clove
1 tsp mustard seeds
1 tsp turmeric
1/2 tsp cumin
1 l vegetable stock
400 ml coconut milk

How it works

  1. Peel the parsnips and chop together with the pumpkin into small pieces (you don’t need to peel the   pumpkin, saves a lot of time!);
  2. Finely slice the onion, pepper, ginger and garlic;
  3. Heat some oil in a large frying pan;
  4. Add the onion, pepper, ginger and garlic together with the mustard seeds, turmeric and cumin. Bake for about 5 minutes;
  5. Add the pumpkin and parsnip and bake for another 3 minutes;
  6. Pour in the stock and bring to the boil, the turn down the heat and let it simmer for about 30 minutes until the vegetables are soft.
  7. Remove the pan from the heat and liquidise the soup with a stick blender until smooth;
  8. Pour in the coconut milk and bring to the boil again. Flavour with some salt and pepper;
  9. Enjoy your Autumn soup!



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