Pumpkin and parsnip soup

The spices: Heat the turmeric, cardamom, mustard seeds, salt and cinnamon in oil for 2 minutes and fry.

Fry the onions until translucent. Stir constantly.

Add the diced Hokkaido pumpkin, 2 parsnips and 3 parsley roots and sauté for a further 2 minutes, stirring constantly.

Fill up with water and simmer for 90 minutes.

When the vegetables are completely soft, use a hand blender or mixer to make the soup creamy.

The soup is easy to freeze in portions.

Here I have garnished them with goat’s ham.