We found this recipe & would love to know if this is something you do?
Apples in your Pumpkin Soup??
It adds a sweetness we didn't know we needed & the added vitamin are a bonus... an apple a day keeps the doctor away... right?
Here it goes....
2kg Kent Pumpkin, cut into wedges and deseeded
2 brown onions, peeled and chopped into 6 wedges
3 granny smith apples, peeled, cored and roughly chopped
5 garlic cloves in their skin
100ml extra virgin olive oil
1 tsp cinnamon powder
Salt flakes and freshly ground black pepper
1/2 tsp nutmeg
2 litres of liquid stock - we use chicken style.
1. Preheat the oven to 180C.
2. Add pumpkin, onions, apple and garlic to a large baking tray. Toss the veg in the olive oil. Sprinkle over the cinnamon, salt and pepper and grate over nutmeg. Toss again.
3. Bake your vegetables in the oven for 30-40 minutes until cooked and nicely softened. Remove your baking tray from the oven and leave the veg to cool a little.
4. When they are still hot but safe to handle, take the skin off the pumpkin and squeeze garlic from its papery skin. Transfer all baked ingredients to a large pot – garlic, pumpkin, onions and apples. Add your stock and bring to the boil.
5. Reduce heat to a mild simmer and allow the soup to reduce for a further 15 minutes. Turn off the heat and blitz until smooth. Season to taste.
6. To serve, dollop a generous amount of Sour Cream, Oh, and don't forget to season with a little flake salt and a grind of black pepper.
If you wanted to add extra veggies for a thicker soup we would reccommend Potato or Sweet Potato to bulk it up a bit.
We would love to see you try this recipe. Let us know what you think.
With love from your friendly Willow & Fli Team xx.