Happy Belly Happy Heart

A blog dedicated to nutrition, wellbeing and happiness. I believe the key to a good life begins with what you choose to put into your body. A happy belly = a happy mind = a happy heart.

Pumpkin, Parsnip & Carrot Soup

on December 13, 2013

Pumkpin, parsnip & carrot soupI made this delicious soup a few weeks ago and have been meaning to share it with you ever since. Actually it was probably more like 6 weeks ago as the pumpkin arrived in my organic veg box around Hallowe’en!

As is often the way, I had a few ingredients left from my veg box and was wondering what to do with them. And the old reliable turn-them-into-soup option seemed perfect on this occasion!

The pumpkin creates a rich, creamy texture and a flavour that’s not too overpowering. This allows the sweet, celery-like taste of the parsnip to come shining through, and finally the carrots add a depth of flavour and colour to the soup.

So here’s my recipe; feel free to adapt it as you see fit:

Ingredients (serves 3-4):

  • 1 small organic pumpkin
  • 2 large or 3 medium organic parsnips
  • 3 medium or 4 small organic carrots
  • 1 litre of vegetable stock
  • 2 cloves of garlic
  • Salt & pepper
  • Crème fraîche to serve


  1. De-seed, peel and chop the pumpkin into small chunks; peel and chop the parsnips and carrots into chunks.
  2. Put all the veg into a large saucepan, pour in the stock and bring to the boil.
  3. Peel and crush the garlic and add to the pan.
  4. Cover the pan, reduce the heat and cook for about 20-30 mins or until all the veg is soft enough to purée.
  5. Season with salt and pepper and transfer to a food processor.
  6. Blend into a soup and add more boiling water if needed for required consistency.
  7. Serve with a dollop of crème fraîche and a sprinkling of freshly ground black pepper.



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