Sweet, earthy and tasty!

Subscribe to Sweet Paul


 

Makes about 4.5 cups

 

You will need:

 

2 tablespoons olive oil, divided

4 small parsnips (12 oz), peeled and diced

1 medium apple, peeled, cored and diced

1 medium onion, diced

2 cloves garlic, minced

2 cups vegetable or chicken broth

1⁄2 cup heavy cream

1 teaspoon kosher salt

1⁄4 cup shelled pepitas

1⁄2 teaspoon curry powder

  1. In a medium saucepan, heat 1 tablespoon oil over medium high heat.
  2. Add parsnips, apple, and onion and sauté for 6 to 8 minutes or until slightly softened.
  3. Add garlic and cook 5 minutes more.
  4. Add broth and bring to a boil.
  5. Reduce to a simmer and cook for 10 to 15 minutes or until everything is tender.
  6. Transfer to a blender or food processor, add cream and salt, and purée until smooth. Return to clean pot and keep warm.
  7. Preheat oven to 400°F.
  8. Stir together pepitas, curry powder, and remaining olive oil to coat.
  9. Spread out on a sheet pan and toast for 6 to 10 minutes or until fragrant.
  10. Drain briefly on a paper towel and sprinkle over soup to garnish.

TIP:

Photography by Food+Styling by Carrie Purcell | Photography by Andrew Purcell

Made it? Tell us about it–