Pumpkin and Parsnip

I had the idea for this soup when I saw a Turks turban squash in my veg box.

 

So...technically, its Turks turban squash and parsnip, but pumpkin has a better ring to it...

 

1/4 large Turks turban squash

2 parsnips

1 veg oxo cube

1 medium onion

Salt and pepper to taste

1/2 tsp cumin seeds

chilli and garlic flakes to taste

 

Cut the parsnip and the squash into cubes and boil. Cut the onion into pieces and add to the water. To make the soup quickly, add the oxo cube to the water too.

Also add the cumin seeds, and the chilli and garlic.

Add a small amount of salt, and a good sprinkling of black pepper (I prefer proper crushed pepper to ground pepper).

 

Boil together for about 20 minutes.

 

Add half the squash and parsnip to a blender with 2 soup ladles of the water.

Blend until smooth. add the other half of the mixture and some more water and blend again.

If you want a fairly thick soup, stop there, if you like it fairly thin, add more of the water and blend again. Repeat this until the soup is at the desired texture.

 

Its a nice spicy and sweet soup. The squash and the parsnip are both sweet vegetables.

 

I'm thinking of adding some marmite to it tomorrow to make it more savoury.