A velvety autumn soup with a little sweetness from apple, finished at the table with a dark green swirl of pumpkin seed oil.
Ingredients (serves 4)
- 600g parsnips, peeled and chopped
- 1 large onion, chopped
- 1 eating apple, peeled and chopped
- 2 tbsp olive oil, for roasting
- 1 tsp ground cumin
- 750ml vegetable stock
- 200ml oat drink or other plant milk
- Salt and black pepper
- 2 tbsp toasted pumpkin seeds, to serve
- About 4 tsp Cold Pressed Pumpkin Seed Oil, to serve
Method
- Heat the oven to 200°C (180°C fan). Toss the parsnips with the olive oil, cumin, salt and pepper on a large tray and roast for 25 minutes.
- Add the onion and apple to the tray, stir and roast for another 15 minutes until the parsnips are golden and soft.
- Tip everything into a large pan with the stock and bring to a gentle simmer. Cook for 5 minutes.
- Blend until completely smooth, adding the oat drink a little at a time until you like the thickness. Taste and season.
- Ladle into warm bowls. Drizzle about 1 tsp pumpkin seed oil over each bowl, then scatter with toasted pumpkin seeds.
Tips
- Add the pumpkin seed oil at the end only, as a finishing drizzle. Do not heat it.
- The soup keeps in the fridge for up to 3 days and freezes well. Add the oil after reheating.
- For extra warmth, add a pinch of chilli flakes before roasting.
About the Cold Pressed Pumpkin Seed Oil
Our pumpkin seed oil is 100% organic and cold-pressed from European pumpkin seeds, gently pressed at low temperatures. It is deep green, smooth and nutty, which makes it a lovely finishing oil for soups. Use within 3 months of opening and store somewhere cool and dry.
