Roasted Pumpkin and Apple Soup

A warming autumn soup that balances sweet pumpkin with apple, gentle spice and a savoury finish.

Prep: 15 minutes | Cook: 45–55 minutes | Serves: 4

Ingredients

  • 800 g pumpkin or squash flesh, cut into chunks
  • 1 eating apple, peeled, cored and quartered
  • 1 onion, cut into wedges
  • 2 garlic cloves, unpeeled
  • 2 tablespoons rapeseed or olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 750 ml vegetable stock
  • Salt, black pepper and a little lemon juice or cider vinegar

Method

  1. Heat the oven to 200°C, 180°C fan, or Gas 6.
  2. Toss the pumpkin, apple, onion and garlic with the oil, spices and seasoning.
  3. Roast for 30–35 minutes, turning once, until tender and caramelised.
  4. Squeeze the garlic from its skins into a saucepan. Add the other roasted ingredients and stock.
  5. Simmer for 10 minutes, blend until smooth and loosen with extra stock if needed.
  6. Adjust the seasoning and add lemon juice or cider vinegar to taste.

Grower’s Note

Use carving-pumpkin flesh only while it is fresh and clean, before the lantern has been displayed. Roasting helps concentrate the flavour of watery pumpkins. Cool leftovers promptly; refrigerate covered or freeze in portions.

The post Roasted Pumpkin and Apple Soup appeared first on The Veg Grower Podcast.



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