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Cream of Fall Vegetables

  • Prep
    15 min
  • Total
    35 min
  • 4 to 6

Cream of Fall Vegetables


  • 45 mL (3 tbsp) butter
  • 1 leek, thinly sliced (white part only)
  • 2 garlic cloves, minced
  • 5 mL (1 tsp) Madras curry powder (optional)
  • 2.5 mL (½ tsp) turmeric
  • 2.5 mL (½ tsp) ground cumin
  • 2.5 mL (½ tsp) sea salt
  • 500 mL (2 cups) squash, peeled, seeded, and chopped (butternut, acorn or pumpkin)
  • 250 mL (1 cup) parsnip, peeled, diced (about 3 parsnips)
  • 250 mL (1 cup) sweet potato, peeled, diced (about 1 large sweet potato)
  • 1 L (4 cups) chicken stock
  • 125 mL (½ cup) Scotsburn 35% whipping cream
  • Salt to taste

To Serve:
  • 35% cream
  • Pomegranate seeds
  • Fresh coriander


  1. In a large pot set over medium heat, melt the butter, then add the leek. Sauté until soft but not brown, about 5 minutes (lower the heat if necessary). Add garlic, Madras curry powder, turmeric, cumin, salt and cook, stirring for about 1 minute, until spices are fragrant. Add vegetables and chicken broth. Stir, scraping the bottom of the pot to incorporate spices and cooking juices. Bring to a boil, then lower the heat and simmer, uncovered, for 20 minutes, or until vegetables are very tender.
  2. Puree the soup using a blender. Stir in the cream and season with salt, to taste.
  3. To serve, top each portion with a drizzle of cream, pomegranate seeds, and fresh coriander leaves.

Products in this recipe


In your tea and coffee, on top of fresh berries or the perfect addition to your favourite family recipe – there’s no shortage of fresh and delicious ways to enjoy our cream products.

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