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Pumpkin,carrot and parsnip soup
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A picture of Pumpkin,carrot and parsnip soup.

Pumpkin,carrot and parsnip soup

Bellhorse
Bellhorse @barbara2017

Winter vegetables make great soups

Winter vegetables make great soups

Read more

Pumpkin,carrot and parsnip soup

Bellhorse
Bellhorse @barbara2017

Winter vegetables make great soups

Winter vegetables make great soups

Read more
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Ingredients

40 mins
2-4 people
  • 1/2butternut pumpkin, sliced
  • 2parsnips, peeled and sliced
  • 2 carrots, peeled and sliced
  • 1 teaspoondried mixed herbs
  • 2 tablespoonolive oil
  • 1.25 litresstock (1 stock cube in water)
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Steps

40 mins
  1. 1

    Heat oven to 180 degrees centigrade

  2. 2

    Slice vegetables and place in an oven tray. Add olive oil and mixed herbs and mix

    A picture of step 2 of Pumpkin,carrot and parsnip soup.
  3. 3

    Bake for 20 minutes

    A picture of step 3 of Pumpkin,carrot and parsnip soup.
  4. 4

    Remove from oven and add to a saucepan with approx 1.25litres of stock (I used a vegetable stock cube).

    A picture of step 4 of Pumpkin,carrot and parsnip soup.
  5. 5

    Simmer for 20 minutes

    A picture of step 5 of Pumpkin,carrot and parsnip soup.
  6. 6

    Cool slightly and then blend using a blender or sieve. Enjoy!

    A picture of step 6 of Pumpkin,carrot and parsnip soup.
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Bellhorse
Bellhorse @barbara2017
on January 12, 2021 14:04

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