Pumpkin and parsnip soup with crispy sage and chilli

Name: Pumpkin and parsnip soup with crispy sage and chilli
Cook time: 1hr 20mins
Total time: 1hr 20mins
Yield: 4
Ingredients: 1 tbsp spray oil; 1 onion, diced; 400g pumpkin, peeled and cubed (or butternut squash if preferred); 3 large parsnips, peeled and cubed; 1 large potato, peeled and cubed; 2 garlic cloves, peeled; ½ tsp chilli flakes; ¼ tsp cumin; 800ml gluten-free stock; 160ml coconut milk; 12-14 small sage leaves; 2 chillies, finely diced

A bowl of pumpkin and parsnip soup with sage and chilli

This autumnal Pumpkin and parsnip soup with crispy sage and chilli is creamy without the need for dairy. Gluten and dairy free, serves 4.

Ingredients

1 tbsp spray oil
1 onion, diced
400g pumpkin, peeled and cubed (or butternut squash if preferred)
3 large parsnips, peeled and cubed
1 large potato, peeled and cubed
2 garlic cloves, peeled
½ tsp chilli flakes
¼ tsp cumin
800ml gluten-free stock
160ml coconut milk

To garnish:

12-14 small sage leaves
2 chillies, finely diced

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Nutrition

Nutritional information

Per	Serving
Energy (kcal)	230 kcal
Fat	9.2 g
of which saturates	6.3 g
Carbohydrates	28 g
of which sugars	12 g
Fibre	8 g
Protein	5.1 g
Salt	1.1 g

Method

Step 1

Heat 1 tbsp vegetable oil in a large saucepan and add the onion; cook for 4-5 minutes until soft.

Step 2

Add the pumpkin, parsnip, potato and garlic and turn up the heat. Cook over a high heat until golden. Add the chilli flakes and cumin, then pour in the stock. Simmer for 45 minutes or until soft.