Pumpkin & apple soup

Pumpkin & apple soup


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One of the most popular snack fruits, apples supply vitamin C as well as some potassium. Eat the peel to get the full measure of fibre.

Janet Mitchell

Serves: 6 

  • 3 teaspoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, crushed
  • 1 tablespoon minced fresh ginger
  • 750g butternut pumpkin, peeled and thinly sliced
  • 500g green apples, peeled and thinly sliced
  • 2 teaspoons fresh thyme leaves
  • 1½ teaspoons chilli powder
  • Salt
  • 3 cups chicken stock
  • 1 tablespoon fresh thyme leaves, chopped

Preparation:25min  ›  Cook:40min  ›  Ready in:1hour5min 

  1. Heat the oil in a large saucepan over moderate heat. Add the onion, garlic and ginger, and cook for 5 minutes or until the onion is soft. Add the pumpkin and cook for a further 5 minutes or until crisp-tender.
  2. Add the apples, thyme leaves, chilli powder and salt to taste, stirring to coat. Add the stock and 1½ cups water, and bring to the boil. Reduce to a simmer, partially cover, then cook for 30 minutes or until the pumpkin is very tender. Transfer to a food processor and purée. If necessary, gently reheat. Serve sprinkled with fresh thyme.

Did you know?

*Some of the fibre in apples is pectin, which may help lower blood cholesterol.
*Apples should be stored in the refrigerator. At room temperature they quickly begin to decline in quality; their flesh becomes mushy and they lose some of their vitamin content.
*Dried apples and pears have concentrated natural sugars, making them a quick source of energy. They are also a good source of potassium.

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