step 1
Heat the olive oil in a pan over a medium heat. Add the chopped onion, celery sticks, garlic and grated fresh ginger and cook for about 5 minutes.
step 2
Stir in the curry powder and cook for a further 5 minutes.
step 3
Add the chopped parsnips and carrots and pour in the vegetable stock. Cover and simmer until the vegetables are tender; about 30 minutes.
step 4
Puree the soup, in batches, adding more stock to get the right consistency. If you're freezing the soup, cool completely and freeze in airight containers for up to 3 months.
step 5
To serve, reheat and drizzle each bowl with a tablespoon of cream and top each bowl with half tablespoon of the toasted pumpkin seeds.
step 6
Cook's tip: To toast pumpkin seeds, place in a pan over a medium heat and dry fry until the seeds begin to pop.