Spicy apple and pumpkin soup

    Spicy apple and pumpkin soup

    149saves
    45min


    11 people made this

    About this recipe: Enjoy this spicy pumpkin soup at Halloween. Carve the pumpkin shell into a spooky-looking lantern, and use the scooped-out flesh to make the soup.

    Ingredients
    Serves: 4 

    • 2 tbsp vegetable oil
    • 1 onion, chopped
    • 1 tsp mild or medium curry paste
    • 600g pumpkin flesh, cubed
    • 1 cooking apple, peeled, cored and diced
    • 2 tomatoes, skinned
    • and chopped
    • 1 litre vegetable stock
    • 2 tbsp chopped fresh coriander
    • salt and freshly ground black pepper
    • fresh coriander leaves to garnish
    • To serve
    • crispy croûtons

    Method
    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Heat the oil in a large saucepan, add the onion and cook gently for 5 minutes until softened. Stir in the curry paste and cook gently over a low heat for 3–4 minutes.
    2. Add the pumpkin and stir to coat with the onion mixture. Stir in the apple and tomatoes. Pour in the stock and bring to the boil. Then reduce the heat, cover and simmer for 25 minutes or until the pumpkin is tender.
    3. Allow to cool slightly, then purée the soup in a blender or a food processor until smooth. Reheat gently, season to taste and stir in the chopped coriander.
    4. Serve with some freshly ground black pepper and scatter over the croûtons and coriander leaves.

    COOK SMART

    *To make croûtons, cut off the crusts from three to four thick slices of wholemeal bread, then cut the bread into small cubes. Heat a little oil in a non-stick frying pan, then sauté the bread cubes until golden and crispy. Drain on kitchen paper. *If buying a wedge of pumpkin to make this soup, you'll need about 1.25kg to give 600g flesh. Alternatively you can use butternut squash.

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    Reviews (1)

    4

    I made a variation of this one yesterday as i thought that Pumpkin soup might be a bit bland on it's own. I needed to make a quick lunch - so didn't use measures, just used the scooped out pumpkin and cooked with some veg stock, apples from my garden, curry paste and some seasoning. I left out the onion and tomato and it was still great. - 31 Oct 2010

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