Pumpkin And Parsnip Soup

A very smooth soup deserves some garlicky crispy crumbs to elevate it to something really quite fancy!

I use gluten free fresh bread that I crumb but use regular if you can.

Serves 12 and leftover soup freezes really well.

Ingredients

50mls olive oil

1 large onion, diced

2 garlic cloves, roughly chopped

900g pumpkin, peeled, deseeded and diced roughly

500g parsnips, peeled and diced roughly

275g potato, peeled and diced roughly

2 litres vegetable stock

salt and pepper

CRUMB TOPPING

100mls olive oil

4 garlic cloves, crushed

200g gluten free breadcrumbs

4 tablespoons freshly chopped parsley

salt and pepper

Method

In a large stock pot or pan, heat the oil and cook the onion until soft.

Add the garlic and cook for one minute, add the pumpkin, parsnip and potatoes, stir well and then cover.

Allow the veg to sweat for 20minutes stirring occasionally.

Add the stock, salt and pepper and bring up to the boil, simmer gently for 30 minutes until all of the vegetables are soft.

Allow to cool a little and then whizz using a stick blender until smooth.

To make the garlicky crumbs, heat the oil in a frying pan, once hot add the garlic and cook over a medium heat for around one minute.

Add the breadcrumbs and cook until crispy.

Stir through the parsley, salt and pepper.

Sprinkle the garlic crumbs over each bowl of soup.