Pumpkin and parsnip soup in a pumpkin shell bowl … I have to say, whilst I was disappointed with the way the green pumpkin turned a strange muddy colour, the actual soup was fabulous! I will have to try and find an orange pumpkin I think and try again?
Recipe! I had pumpkins and parsnips that needed using, so added onions, carrots and stock, plus seasoning!If you want to make a pumpkin bowl you need an extra pumpkin, so split into a top and bowl shape, clean out using a melon baller, brush with olive oil, S&P and roast for about an hour or so until the flesh is soft. I popped some fresh Rosemary into the base whilst it roasted.
To make a Pumpkin bowl find how by clicking here!
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Pumpkin and Parsnip Soup
Equipment
- Chopping board
- Large chopping knife
- Veg peeler or small knife
- Large Saucepan with lid
- Wooden spoon
- Hand blender or liquidiser
Ingredients
- 350 g Pumpkin flesh – Cubed
- 1 tbsp Olive oil for frying
- 1 knob Butter – For frying
- 1 large White onion – chopped
- 2 large Carrots – peeled and chopped
- 3 large Parsnips – peeled and chopped
- 350 – 400 ml Vegetable or chicken stock
- Salt and Pepper to season
- handful Chopped chives – optional for decoration
- Croutons – optional for serving and decoration
Instructions
- Roughly peel and chop all your veg.
- Melt butter and add olive oil to your pane and fry off the onions for a couple of minutes.
- Tip all the veg and stock into your saucepan and bring to the boil.
- When boiling, reduce the heat add the lid and simmer for about 40 minutes until everything is soft.
- When cooked, blend with a blending stick and season to taste.
Croutons
- Cut a couple of slices of bread into cubes, season with S&P and shallow fry in olive oil until crispy. Remove from the pan using a slotted spoon, and tip onto kitchen paper to remove excess oil before serving.