Melt a knob of butter in a large pan. Keep the pan on low heat. Stir in the onions and the cumin seeds.
When the onions have slightly browned add the two cloves of crushed garlic.
Add apples and parsnips for 5 minutes. Pour in vegetable stock, season well with salt, pepper and green chilli - bring to the boil.
Reduce heat , cover and simmer for 20 minutes.Remove from the heat, let it cool down and blend in the food processor until smooth consistency but keep some lumps for texture. Pour into a bowl and drizzle the cream, serve with crusty bread.