Pumpkin & apple soup
1 hour 5 minutes
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
5 people made this
Ingredients
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
Directions
Preparation:25min ›
Cook:40min ›
Ready in:1hour5min
- 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.
