1. Heat the oil and butter in a large pan and fry the onion until softened. Add the carrots and parsnips cover and cook for 5 minutes.
2. Stir the cubed pumpkin into the pan. Cook for 5 minutes then add the stock and seasoning and bring to boil. Cover and simmer 35 to 40 minutes.
3. Cool soup slightly then pour into food processor or blender and puree until smooth (if soup seems thick add a little water). Pour back into clean pan and reheat gently without boiling.
4. To garnish heat the oil in a small pan and fry the garlic and herbs for 1 to 2 minutes. Add the paprika and stir well.
5. Adjust the seasoning of the soup and stir in lemon juice to taste. Pour into bowls and spoon a little garnish on top carefully swirling into soup.
Parsnips are best purchased after the first frost of the year, as the cold converts their starches into sugar, enhancing their sweetness.
This recipe has been added to the following public cookbooks:
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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