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