Sweet, earthy and tasty!

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Serves 4

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.


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

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