Ingredients
- 1 tablespoon olive or sunflower oil
- 1 tablespoon butter
- 1 onion, chopped
- 1 1/2 cups chopped carrot
- 1 1/2 cups chopped parsnip
- 8 ounces pumpkin
- 3 3/4 About 3 3/4 cups vegetable stock
- Lemon juice, to taste
- Salt and pepper
- For Garnish
- 1 1/2 teaspoons olive oil
- 1/2 garlic clove, minced
- 3 tablespoons chopped fresh parsley and cilantro, mixed
- A good pinch of paprika
Preparation
Step 1
Heat the oil and butter in a large pan. Add the onion and fry for about 3 minutes until soft, stirring occasionally. Add the carrots and parsnips and stir well. Cover and cook over low heat for 5 minutes longer.
Cut the pumpkin into chunks, discarding the skin and pith. Stir into the pan, cover and cook for 5 minutes longer. Add the stock and seasoning and slowly bring to a boil. Cover and simmer for 35 to 40 minutes until the vegetables are tender.
Leave the soup to cool slightly. Pour into a food processor or blender and puree until smooth, adding a little extra water if the soup seems too thick. Pour back into the rinsed pan and reheat slowly.
To make the garnish, heat the oil in a small pan. Add the garlic and herbs and fry for 1 to 2 minutes. Add the paprika and stir well.
Adjust the seasoning of the soup and stir in lemon juice to taste. Pour into bowls and spoon a little of the prepared garnish on top, which should then be lightly swirled into the soup.