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Spiced pumpkin and apple soup

  • 0:20 Prep
  • 0:30 Cook
  • 6 Servings


  • 2 tablespoon olive oil
  • 1 1/2 kg butternut pumpkin, peeled, deseeded and chopped
  • 4 cups vegetable or chicken stock
  • 1/4 cup thin cream
  • 2 tablespoon flaked almonds, toasted, to serve
  • 1 onion, chopped
  • 2 granny smith apples, peeled, cored and chopped
  • Pinch ground ginger
  • Pinch ground cinnamon


  • 1
    Heat the oil in a large saucepan and add the onion. Cook over medium heat for 5 mins until soft and lightly golden.
  • 2
    Add pumpkin, apple, spices and stock. Bring to the boil, reduce the heat slightly and cook soup, covered, for about 25 mins until the pumpkin is very soft.
  • 3
    Cool slightly, then process with a hand blender or in batches in a food processor until smooth. Return to the pan to reheat. Serve soup drizzled with cream and topped with almonds.

Source: taste.com.au


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