Pumpkin, Kumara and Parsnip soup
This nourishing autumn-inspired soup combines the sweet and earthy flavors of pumpkin, kumara (sweet potato), and parsnips. Simmered in vegetable broth and seasoned with warming spices, it's a comforting and satisfying plant-based meal. Blended to a velvety smooth texture, this vibrant orange soup is packed with fiber, vitamins, and minerals to nourish the body.
Ingredients
- 1 large brown onion diced
- 2 cloves garlic minced
- 1 whole pumpkin deseeded, peeled and cubed
- 2 orange kumara (sweet potato) peeled and cubed
- 1 large parsnip cubed
- 4 cups vegetable stock
- 1 cup water
- 1 tbsp mixed italian herbs
Instructions
- In a large stock pot, saute the onion and garlic in a small amount of water. Saute until the water has evaporated and the onions start to caramelise. Add a little more water and stir.
- Add in all other ingredients, heat at mid to hot temperature until it starts to boil then reduce the heat, cover and cook for 30 minutes.
- Check to make sure the vegetables are soft. If not, continue to cook in five minute batches. Once soft blend with a stick blender until smooth and creamy or move in batches to a blender.
- Serve immediately glazed with Air-Fried Crispy Onion.
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