Heat the butter in a pan. Sauté the parsnips, leek, apples and star anise for approx. 2 mins. Pour in the stock and apple juice, bring to the boil, cover and cook over a medium heat for approx. 15 mins. until soft. Remove the star anise. Puree the soup, add the single cream, gently heat through and add salt.
Toast the pumpkin seeds for approx. 3 mins. in a non-stick frying pan without any oil, remove. Heat a dash of oil in the same pan. Stir-fry the carrots for approx. 6 mins. over a medium heat, remove. Stir-fry the beetroot for approx. 6 mins. over a medium heat, remove, salt both. Serve the soup with the pumpkin seeds, carrots, beetroot and cress sprinkled on top.