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.
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.