Pumpkin and parsnip soup
Brought to you by the Cancer Council
Pumpkin and parsnip soup
INGREDIENTS
800g pumpkin, peeled and chopped
2 large parsnips, peeled and chopped
4 cups reduced-salt chicken stock
1/2 teaspoon freshly grated nutmeg
6 tablespoons coconut milk
METHOD
Place pumpkin, parsnips and chicken stock in a large saucepan and bring to the boil. Cover, and cook until tender.
Add nutmeg and coconut milk.
Puree in a food processor or blender until smooth.
Recipe from Fruit and Veg With Every Meal Cookbook © State of Western
Australia 2009, reproduced with permission.
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