This soup warms you from your toes, to the top of your head. Homey and soft, it’s one of my absoloute favourite things to cook in my slow-cooker.
It’s healthy too – you don’t need to add any cream or cheese – though it is scumptious if you to want to take a walk on the wild side. It is one of those recipes that to me almost feels too simple – vegetables + stock + a bit of extra flavour to add depth.
I did tell you that I liked Pumpkin didn’t I? I’m very lucky that the Curry Powder I have was specially made for me by my Foodie Penpal, Lin. Scrumptious.
You can use most root vegetables, though I found that using potato made it a bit boring.
Instead of throwing away the Pumpkin Seeds, try drying them and adding flavour, a great snack if you hold back on the oil & butter. A great recipe I found is here and has a variety of suggestions.
Pumpkin & Parsnip Soup
- A Red Onion
- Half a Pumpkin or a small Butternut Squash, with the skin off*
- Two large Parsnips
- A couple of nobs of butter
- 2 cups of Chicken Stock
- 1 Tablespoons or Curry Powder or 2 teaspoons of Paprika
- Thick Cut Bacon & Cream Fraiche to serve
- Turn your slow-cooker on. If on high the soup will take 3-4hours, on low the soup will take 6-7 hours (another reason I love it – turn it on when you leave for work, come back to a hot cooked dinner).
- Dice the Red Onion, and cube the Pumpkin/Squash and Parsnip.
- Add to the cooker with the butter. Leave to cook for about half an hour. This par-roasts the vege, giving it a little richer flavour.
- Mix, then add the stock and Curry Power / Paprika.
- Leave to bubble away for either 3-4 hours on high, or 6-7 hours on low; until all the vegetables are soft**
- Mash with a potato masher, if like me, you like your soup chunky (also like me) or blend once a little cooler for a velvet like texture.
- Enjoy on it’s own, or with cream fraiche and bacon chunks stirred through, accompanied by fresh bread. Autumnal bliss. Serves about 4 bowlfuls.
* Tip: unless your pumpkin is really bumpy, use a vegetable peeler to remove the skin. A lot of people use a knife but it removes so much of the flesh.
** Essential Tip: Cover the slow-cooker with a tea towel!