Clean Eating Pumpkin Soup with Apple
This delicate, clean eating pumpkin soup recipe, with a refreshing zing of apple, is an excellent way of making use of the surplus pumpkins in the shops. If you don’t have a pumpkin then any seasonal squash, such as butternut would work brilliantly too.
- Scoop out the seeds and stringy centre of the pumpkin. (If you’ve used your pumpkin for Halloween decorations then discard the singed lid). Carefully peel the pumpkin using a sharp carving knife. Cut into rough 1 inch chunks.
- In a large soup pan, fry the onions gently in the olive oil for 5 minutes until starting to soften. Add the curry powder and salt and continue to fry gently for another 5 minutes.
- Add the pumpkin and diced apple to the pan, and pour the stock over the vegetables.
- Simmer with the lid on the pan for 30 minutes until the pumpkin is cooked through and soft. Once cooked, remove the pan from the heat and allow the soup to cool slightly with the pan lid off.
- Once cooled, blend on high in a blender for 2-3 minutes until smooth and silky.
- Serve with soft granary bread.