Source: dLife

A creamy, richly textured soup with parsnip and pumpkin.

Servings

1 tbsp olive oil (or sunflower oil)
1 tbsp butter
1 medium onions , chopped
1 cup sliced carrots , chopped
1 cup fresh sliced parsnip , chopped
1 cup fresh cubed pumpkin
3.75 cup low sodium vegetable broth , or chicken stock
1 pinch fresh lemon juice , to taste
1 pinch salt and pepper (optional)
1.5 tsp olive oil
0.5 medium garlic cloves , finely chopped
1.5 tbsp chopped parsley
1.5 tbsp fresh cilantro , chopped
1 pinch paprika

1 In large skillet, heat oil and butter over medium. Add onion and cook until softened.
2 Add carrots and parsnips, cover and cook 5 minutes.
3 Stir cubed pumpkin into skillet and cook 5 minutes. Add stock and seasoning and bring to boil. Cover and simmer 35 to 40 minutes.
4 Cool soup slightly. Transfer to food processor or blender and purée until smooth (if soup seems thick, add a little water). Pour back into clean pan and reheat gently without boiling.
5 To garnish, heat oil in small skillet and sauté garlic and herbs 1 to 2 minutes. Add paprika and stir well.
6 Adjust seasoning and stir in lemon juice to taste. Pour into bowls and spoon a little garnish on top, carefully swirling into soup.

Parsnips are best purchased after the first frost of the year.