Peel and finely slice the parsnips. Heat the oil in a medium sized deep pan. Add the onion and cook gently for 4-5 minutes without browning the onions. Add the butter, once it has melted stir in the curry powder and then cook for a further minute.
Add the parsnips and seasoning. Cook for 2-3 minutes, stirring occasionally.
Add the hot stock and bring to the boil. Reduce the heat and simmer for approx. 20 minutes until the parsnips are soft.
Remove from the heat and stir in the cream. Allow to cool slightly.
Using a jug blender, process the mixture in batches until it is smooth.
To serve, bring the blended soup back to the boil in a pan and garnish with some parsnip crisps and toasted pumpkin seeds.
Completed steps (click to remove last step)
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