Roasted Pumpkin–Parsnip Velouté Bowl with Mushrooms, Avocado & Poached Egg
A silky pumpkin–parsnip velouté simmered in water and oat milk, topped with savoury mushrooms, creamy avocado, crunchy nuts and seeds, goji berries, and a soft poached egg — a comforting yet balanced bowl designed to leave you satisfied, steady, and nourished.
Ingredients
Velouté base
- 800 g pumpkin Hokkaido or butternut, peeled and chopped
- 500 g potatoes chopped into cubes
- 300 g parsnip peeled and chopped
- 2 tbsp olive oil extra virgin
- 2 pieces shallots finely sliced
- 2 cloves garlic minced
- 15 g fresh ginger about 1 tbsp, grated
- 1 tsp salt plus more to taste
- ½ tsp black pepper freshly ground
- ½ tsp turmeric ground
- 1 tsp paprika sweet or smoked
- ¼ tsp nutmeg freshly grated if possible
- 1 tsp curry masala spice blend
- 720 ml water for simmering
- 720 ml oat milk unsweetened
- 2 tbsp lemon juice freshly squeezed
Mushroom–tomato topping
- 350 g mushrooms sliced
- 250 g cherry tomatoes halved
- 1 tbsp olive oil for sautéing
- 1 clove garlic finely chopped
- ½ tsp salt or to taste
- ¼ tsp black pepper or to taste
To serve
- 1 piece avocado ripe, sliced
- 4 pieces eggs for poaching, optional
- 3 tbsp walnuts roughly chopped
- 3 tbsp cashews roughly chopped
- 2 tbsp sunflower seeds lightly toasted if desired
- 2 tbsp goji berries dried
- 1 tsp black cumin / nigella seeds for finishing
- 1 tbsp olive oil for drizzling
- 1 tbsp lemon juice for finishing
Instructions
- Heat olive oil in a large pot over medium heat. Add pumpkin, potatoes, parsnip, shallots, garlic, and ginger. Cook about 10 minutes until lightly golden and fragrant.
- Add water and oat milk. Stir in salt, pepper, turmeric, paprika, nutmeg, and curry masala. Cover and simmer 20–25 minutes until very soft.
- Blend until smooth. Adjust thickness with extra water or oat milk if needed.
- Stir in lemon juice. Taste and adjust salt.
- Sauté mushrooms in olive oil 5–7 minutes. Add cherry tomatoes and garlic for 2–3 minutes more.
- Pour velouté into bowls. Top with mushroom mixture, avocado, poached eggs, walnuts, cashews, sunflower seeds, goji berries, and black cumin. Finish with olive oil and lemon.
Notes
Fibre & Gut-Friendly Boost: Add a spoonful of white beans or a sprinkle of mixed seeds (pumpkin, flax, sesame) to increase fibre diversity and support gut health.
Make It Lighter: Use slightly less olive oil and increase the vegetable ratio in the velouté for a lighter, more volume-rich bowl with the same creamy texture.