Spiced Pumpkin, Parsnip and Pear Soup


1 ½ kg of Pumpkin

1 tbls olive oil

500 gr parsnips

2 small ripe brown pears

1 large onion

3 cloves of garlic

1 tbls curry powder

Salt and pepper

6-8 cups of vegetable or chicken stock

½ cup of white wine (optional)



  • Cut the pumpkin, remove seeds and skin then steam until tender.
  • Heat the olive oil in a large saucepan. Add diced parsnip, diced pears, chopped onion, garlic, curry powder and salt and pepper. Sauté on a low heat for about 20 minutes stirring occasionally.
  • Add the cooked pumpkin and stock, bring to the boil and simmer for about 40 minutes
  • Puree and serve