Pumpkin and parsnip soup

Ingredients

• 2 tbsp extra virgin oil
• 1 large red onion (roughly chopped)
• 4 garlic cloves (minced)
• 1 medium pumpkin (850g)
• 4 tsp smoked paprika
• 1 ½  tsp turmeric
• 1 ½  tsp cayenne pepper
• 1 tsp oregano
• 700ml vegetable stock*
• A handful of fresh parsley (chopped) + extra to serve
• Salt and pepper
• Optional: Corn cakes or rice cakes**

*I used Kallo organic very low salt stock cubes

**I used Kallo corn cakes

Method

1) Cut the pumpkin in half and scoop out all of the seeds. Wash both halves and pat them dry. Peel each half and remove the stem. Then cut each half into little cubes and set them aside in a bowl. 

2) Gently heat 1 tbsp of olive oil in a pot and fry the onion and garlic for a few mins until the onion turns translucent

3) Add the parsley, then mix in the pumpkin and parsnip pieces and cook together for 3 minutes.

4) Mix in the spices, add the vegetable stock and bring the pot to a boil for 5 minutes

5) Reduce the heat and simmer the pot for 20 minutes (or until the pumpkin and parsnip pieces are are soft)

6) Blend the mixture once it’s cool and add salt and pepper to taste. (You can also add extra water if needed to get your preferred consistency.)

7) OPTIONAL: Serve with parsley and corn cakes.

Tip: You can store this soup in the fridge for up to 1 week. It can be stored in the freezer for up to 2 months but must be consumed within 1 week after it’s defrosted.