Creamy parsnip and pumpkin soup

Creamy parsnip and pumpkin soup


  1. Melt the butter and oil in a large saucepan.
  2. Gently fry the onions and parsnips for about 15 minutes, or until the onions are softened.
  3. Add the garlic and pumpkin and cook for a further two minutes not forgetting to stir regularly.
  4. Pour over the stock and bring to the boil.
  5. Reduce the heat to a simmer and cook for about 20 minutes, or until the parsnips are very soft.
  6. Remove from the heat and season with salt and freshly ground black pepper.
  7. Blend the mixture in a food processor until smooth. Stir in the almond milk and add a little extra if you like. Season to taste with salt and freshly ground black pepper.

Recipe from Blue Diamond.

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A great use for any leftover harvest vegetables


25g butter
1 tbsp sunflower oil
2 medium onions, chopped
600g parsnips, cut into 2cm/1in pieces
2 garlic cloves, crushed
600g pumpkin, peeled, quartered and cut into chunks
1 litre vegetable or chicken stock
150ml unsweetened almond milk
Flaked sea salt and freshly ground black pepper


Time: 15 minutes
Serves: 2
Nutrition: n/a