Spicy pumpkin and parsnip soup
1 tablespoon olive oil
1 large onion, finely chopped
2 large cloves garlic, crushed
1 small red chilli, deseeded and finely chopped
2cm piece of root ginger, peeled and finely chopped
600g pumpkin flesh, cubed
1 large parsnip, peeled and diced
1 litre vegetable stock
pinch of salt
A little fresh double cream and snipped chives, to finish
Heat the oil in a large saucepan and cook the onions over a medium heat until soft and golden. Add the garlic, chilli and ginger and cook for a further 5 minutes, then add the pumpkin, parsnip and vegetable stock.
Simmer gently for 30 minutes, until the vegetables are soft. Blend with a hand blender or in a food processor. Add a pinch of salt, to taste, then pour into serving bowls and add a swirl of double cream and a sprinkle of snipped chives. Serve with fresh, crusty bread.