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.

    6 people made this

    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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