Ingredients
30ml/2 tbsp olive or coconut oil
1 onion, chopped
225g carrots, chopped
225g parsnips, chopped
225g pumpkin
900ml of vegetable stock
Lemon juice, to taste
Salt and black pepper
A good pinch of paprika
Instructions
Heat the oil in a large pan and fry the onion for about 3 minutes until softened, stirring occasionally.
Add the carrots and parsnips, stir well, cover and cook over a low heat for a further 5 minutes.
Cut the pumpkin into chunks, discarding the skin and pith, and stir into the pan. Cover and cook for another 5 minutes.
Add the stockand seasoning, and slowly bring to the boil.
Cover the pan and simmer very gently for 35-40 minutes until all the vegetables are tender.
After the soup has slightly cooled, puree it with a food blender or in a food processor until smooth.
If the texture is too thick for your liking you can just add a little extra water.
Reheat the soup if necessary.
Stir in lemon juice to taste.
To make the garnish, heat the oil in a small pan and add the garlic, parsley and coriander.
Fry gently for 1-2 minutes.
Add the paprika and stir well.
Pour into bowls and spoon a little garnish on top.