Pumpkin soup is a rich, creamy classic. Perfect for the cooler months and a great option for when you're looking for a simple and delicious freezer-friendly meal. We love this version packed with winter vegetables like parsnip, carrot, leek, and of course pumpkin. Serve with a glass of a crisp, chilled chenin blanc.

Ingredients

• 2 tbsp olive oil
• 1 carrot, roughly diced
• 1 parsnip, roughly diced
• 1 leek, white part only, finely sliced
• 2 garlic clove, crushed
• ½ tsp ground coriander
• ½ tsp ground cumin
• 1 tsp curry powder
• 1kg peeled pumpkin, diced
• 1L of vegetable stock
• ½ cup thin cream (or coconut cream), to serve
• Fresh herbs, pepitas, walnuts, to serve

Method

1. Heat oil in a large saucepan over medium heat. Add the leek and cook until soft and transparent.
2. Add the garlic and spices, cook for a minute to release the aromatics.
3. Next, add all remaining ingredients and bring to the boil.
4. Turn heat to low, cover, and simmer for around 30 minutes.
5. Use a stick blender to combine the ingredients into a thick, smooth puree.
6. Season and serve with a dash of cream, fresh herbs, pepitas and walnuts.
7. Enjoy with a chilled glass of chenin blanc