cream of pumpkin and apple soup
How to make cream of pumpkin and apple soup recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
2 tablespoons olive oil
1 onion, chopped
600 g (1 lb 5 oz) pumpkin flesh, cut into chunks
1 Bramley apple, peeled, cored and chopped
2 tomatoes, skinned and chopped
900 ml (1½ pints) vegetable stock
100 ml (3½ fl oz) double cream
1 tablespoon finely chopped flat leaf parsley
salt and pepper
Method:
Heat the olive oil in a large saucepan and sauté the onion for 3–4 minutes.
Add the pumpkin and stir to coat with the onions. Stir in the apple and the chopped tomatoes.
Pour in the stock, bring to the boil and then simmer, covered, for 20 minutes, until the pumpkin is tender.
Leave the soup to cool a little before pouring in the cream. Using a hand blender, or in a food processor or blender, blend the soup until smooth.
Gently reheat if necessary, season and serve immediately, sprinkled with chopped parsley.
For pumpkin & chickpea salad, cut 1 kg (2 lb) pumpkin flesh into small dice. Toss with 1 crushed garlic clove, ½ teaspoon ground cumin and 2 tablespoons olive oil and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes.
Mix the roasted pumpkin with a 400 g (13 oz) can chickpeas, rinsed and drained, 1 small diced red onion, 150 g (5 oz) crumbled feta cheese, 50 g (2 oz) sun-dried tomatoes and 50 g (2 oz) rocket leaves. Serve dressed with shop-bought Italian salad dressing. Total cooking time 20 minutes.
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| cream of pumpkin and apple soup |
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