Pumpkin and Apple Soup (4)

A seasonal recipe from ” The Abel and Cole Cookbook” which also works well with other varieties of winter squash.

Pumpkin and Apple Soup (4)
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Pumpkin and Apple Soup (4)
Print Recipe
  1. Preheat the oven to 220 C, 425 F, Gas 7.
  2. Toss the apples and pumpkin in a few glugs of olive oil and tip into a roasting tin. Sprinkle with the chilli and drizzle with the honey. Bake in the oven for about 30 minutes or until the pumpkin is tender, turning once or twice during cooking.
  3. While the pumpkin is cooking wash the seeds in a colander to remove the fleshy bits. Dry them on kitchen towels and put into a medium to hot frying pan with a very small dash of oil.
  4. Shake around for a few minutes or so, until they start to brown and pop. Remove from the heat and season with a little salt.
  5. Put the contents of the roasting tin into a large saucepan, scraping out every last bit. Add 1 mug of the stock and simmer for about 15 minutes. Remove from the heat and blitz using a hand held blender or food processor. Add more stock until you have the desired consistency.
  6. Season with salt and pepper, garnish with the toasted pumpkin seeds and a dollop of creme fraiche if using. Serve immediately.
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