Roasted Pumpkin and Apple Soup
A sweet, savoury and spicy soup, ideal for combating the chilly Autumnal nights
- 450 gms pumpkin
- 1 apple cored and quartered
- 1 onion quartered
- 2 cloves garlic
- 1 tbsp olive oil
- ¼ tsp cayenne
- 300 ml vegetable stock
- 1 pinch black pepper to taste
Preheat the oven to 200 degrees C (Gas mark 6). Line a large baking sheet with parchment paper.
Cut the pumpkin in half lengthways and scoop out the seeds. Then, slice each pumpkin half in half again to make quarters and place, cut-side up, on a baking tray, along with the onion.
Drizzle with olive oil and sprinkle with salt.
Bake for 20 minutes, then add the garlic and apple, flip the pumpkin cut side down and roast for another for 20 minutes, or until the flesh is soft.
Use a spoon to carefully scoop out the flesh of the pumpkin (discarding the skin) and transfer to a blender along with the apple, garlic, cayenne, vegetable stock.
Blend on high for 2 minutes, or until smooth.
If it's too thick, add a bit of vegetable stock to thin it out and blend again. Taste and adjust seasonings.
To serve, ladle the soup into bowls and top with pumpkin seeds, fresh parsley and freshly ground black pepper.