Curried Pumpkin and Parsnip Soup Recipe

Ingredients

• 15 ml (1 tbsp)vegetable oil (rapeseed oil)
• 2 smallonions
• 2 clovesgarlic
• 15 ml (1 tbsp)mild curry powder
• 1 (about 750 g)culinary pumpkin
• 500 gparsnips
• 2vegetable stock cubes (gluten-free if required)
• to tastenatural yoghurt
• to tastepumpkin seeds
• to tastefresh coriander, chopped
• to tastecrusty bread

Instructions

1. 1

   Prepare the vegetables

   Roughly chop the onions and finely chop the garlic. Peel, deseed and cut the pumpkin into bite-sized pieces, then peel and roughly chop the parsnips.

2. 2

   Boil the kettle

   Fill the kettle and switch it on. Meanwhile, heat the oil in a large saucepan or stock pot.

3. 3

   Soften the onion

   Add the onion and garlic to the oil and fry gently until they are beginning to soften.

4. 4

   Fry the curry

   Stir in the curry powder and fry for 1 minute, until fragrant.

5. 5

   Coat the vegetables

   Add the pumpkin and parsnips, stirring so the pieces are coated in the curry powder.

6. 6

   Add the stock

   Crumble in the 2 stock cubes, then pour over boiling water until it just covers the vegetables.

7. 7

   Cook until tender

   Bring the soup to the boil, then cook for 15–20 minutes, until the vegetables are cooked through.

8. 8

   Blend the soup

   Leave the pan to cool for 5 minutes. Season to taste, then blend until smooth with a stick blender.

9. 9

   Adjust the consistency

   If the soup is too thick, add a little boiling water and blend again until it reaches the consistency you want.

10. 10

    Add the toppings

    Serve warm with a drizzle of natural yoghurt, a sprinkling of pumpkin seeds and chopped coriander. Offer crusty bread on the side.

What is pumpkin and parsnip soup?

It is a blended vegetable soup that combines pumpkin and parsnips with onion, garlic and curry powder. The recipe is labelled French cuisine, while its mild curry seasoning gives this version a gently spiced character.

Pumpkin brings a mellow sweetness and parsnip adds an earthy, slightly sweet flavour. Cooking them in stock until tender before blending makes a smooth, comforting base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 6g protein, 50g carbs, 5g fat.

The pumpkin and parsnips provide most of the carbohydrates, while the vegetable oil contributes most of the fat. The vegetables and stock contribute some protein, and yoghurt and pumpkin seeds add a little more; serve with a measured piece of crusty bread and add a side of vegetables or salad to round out the plate.

Choosing the vegetables

Pumpkin: Use a culinary pumpkin rather than a carving variety, and remove the seeds and stringy centre before chopping. Pieces of a similar size will cook at roughly the same rate.

Parsnips: Peel them and cut them into rough pieces. Smaller chunks soften more quickly, which helps the vegetables become tender together.

Building the curry flavour

Onion and garlic: Fry them gently in the oil until the onion starts to soften. Keeping the heat moderate helps them soften without browning too quickly.

Curry powder: Give it 1 minute in the pan to release its aroma before adding the vegetables. Mild curry powder keeps the seasoning warm rather than sharply hot.

Getting the texture right

Water level: Add boiling water only until it just covers the vegetables. Starting with this amount helps avoid a thin soup, and more can be added after blending if needed.

Blending: Wait for the 5-minute cooling period, then blend until smooth. If the soup is thicker than you like, add boiling water a little at a time and blend again.

Checking when it is cooked

Timing: Simmer the soup for 15–20 minutes after it comes to the boil. The exact time depends on how large the vegetable pieces are.

Doneness: Check that the pumpkin and parsnips are cooked through before blending. They should be soft enough to blend smoothly rather than leaving firm pieces.

Serving the soup

Toppings: Add the yoghurt, pumpkin seeds and chopped coriander just before serving. They bring cool creaminess, crunch and a fresh herbal note to the blended soup.

On the side: Crusty bread makes this a more substantial meal and is useful for scooping up the last of the soup. Serve the soup warm.

Recipe notes & tips

• Cut the pumpkin and parsnips into similar-sized pieces so they cook evenly.
• Use boiling water from the kettle to bring the stock to temperature quickly.
• Let the curry powder fry for the full minute so its aroma develops.
• Blend carefully after the brief cooling period, keeping the blender head immersed to reduce splashes.
• Add extra boiling water gradually after blending to avoid making the soup too thin.

Variations

• Use fresh chilli: Add a little finely chopped chilli with the garlic for more heat.
• Try another herb: Swap the coriander garnish for chopped parsley.
• Add black pepper: Season the blended soup with freshly ground black pepper.
• Make it dairy-free: Omit the yoghurt or use a plant-based alternative.
• Change the crunch: Use toasted sunflower seeds instead of pumpkin seeds.

Common mistakes to avoid

• Browning the aromatics: Fry the onion and garlic gently so they soften without catching.
• Adding too much water: Cover the vegetables only, then thin the soup after blending if needed.
• Uneven chopping: Cut the vegetables into reasonably similar pieces so they cook at a similar pace.
• Blending too soon: Allow the soup to cool for 5 minutes before using the stick blender.
• Skipping the tenderness check: Make sure the vegetables are cooked through before blending.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days; store the yoghurt and other toppings separately. Reheat the soup gently in a saucepan until piping hot, adding a splash of water if it has thickened. Freeze the soup without its toppings for up to 3 months, then thaw in the fridge before reheating.

Frequently asked questions