Spiced pumpkin soup with sour cream and chives

Instructions

1 Place a large saucepan over a medium-high heat. Add pumpkin, parsnip, celery, beans, spices, stock and milk with boiling water. Bring mixture to the boil then reduce heat to simmer, uncovered, for 20 minutes or until vegetables are tender.

2 Remove soup from heat and purée with a stick blender until smooth. Season with freshly ground black pepper.

3 Top soup with sour cream and chopped chives. Serve with a wholegrain roll.