Curried Apple and Pumpkin Soup

Step 1/ 10

• oven

Preheat the oven to 180 C.

Step 2/ 10

• ½ kg pumpkin
• 2 apple

Peel, deseed and chop the pumpkin and apples into bite-sized chunks. Cox apples work best but any large apple is fine.

Step 3/ 10

• 1 tbsp olive oil

Toss the pumpkin in 1 tbsp of olive oil then place on a roasting tin. Cook for 30 minutes then add the apple. Cook for another 30 minutes or so until soft and a little charred at the edges, turn them occasionally.

Step 4/ 10

• 1 cloves garlic
• 1 onions

While that’s roasting, finely chop the onions and peeled garlic.

Step 5/ 10

• saucepan

In a large saucepan, add the remaining tbsp of olive oil and once hot, fry the onions and garlic until the begin to soften.

Step 6/ 10

• ½ tbsp curry powder
• ½ tsp chili flakes
• salt
• pepper

Add the spices (curry powder and chilli flakes to suit your taste) and season with salt and pepper.

Step 7/ 10

• 350 ml vegetable stock

Once cooked, add the pumpkin and apple then pour in the vegetable stock and reduce to a simmer until the pumpkin is very soft.

Step 8/ 10

• pumpkin seed (for serving)

Whilst the oven is still hot (you can turn it off and just use the residual heat), toast the pumpkin seeds on a baking tray for a few minutes.

Step 9/ 10

• immersion blender

Using a hand immersion blender, blend the mixture in the pan until the soup has reached a smooth consistency. Add extra stock or water if it’s too thick and season again to taste. You can pour it all into a food processor if you don’t have an immersion blender.

Step 10/ 10

• crème fraîche (for serving)

Serve with a spoonful of crème fraiche in each bowl (or coconut yoghurt if you don’t have that) and sprinkle some of the toasted pumpkin seeds over the top.

Enjoy your meal!