World Cuisine

Cream of Pumpkin and Apple Soup

cook 30 mins
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 600 g (1 1/8 lb) pumpkin flesh, cut into chunks
  • 1 Bramley apple, peeled, cored and chopped
  • 2 tomatoes, skinned and chopped
  • 900 ml (1 1/2 pints) vegetable stock
  • 100 ml (3 1/2 fl oz) double cream
  • 1 tablespoon finely chopped parsley
  • salt and pepper
  • Place the tomatoes in a large bowl and pour over boiling water. Leave to stand for 30 seconds, then drain and refresh under cold water. Peel off the skins and chop the tomatoes.
  • Heat the olive oil in a large saucepan and sauté the onion for 3–4 minutes.
  • Add the pumpkin and stir to coat with the onions. Stir in the apple and the chopped tomatoes.
  • Pour in the stock, bring to the boil and then simmer, covered, for 20 minutes, until the pumpkin is tender.
  • Leave the soup to cool a little before pouring in the cream. Using a hand blender, or in a food processor or blender, blend the soup until smooth.
  • Gently reheat if necessary, season and serve immediately, sprinkling in the chopped parsley.
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