Pumpkin, Apple and Chilli Soup
Saturday, April 27th, 2013
The sweetness of the apple and the heat from the chilli really work well together to lift this pumpkin soup into something special.
2 tbsp olive oil
1 onion, chopped
1 or 2 chillis (preferably fresh, but dried would be fine too)
600g pumpkin flesh, cubed
1 apple, peeled, cored and diced
1 litre vegetable stock
salt and freshly ground black pepper
Heat the oil in a large saucepan, add the onion and cook gently for 5 minutes until softened. Stir in the finely sliced chilli and cook gently over a low heat for 3-4 minutes.
Add the pumpkin and stir to coat with the onion mixture. Stir in the apple. Pour in the stock and bring to the boil. Then reduce the heat, cover and simmer for 20 - 30 minutes or until the pumpkin is tender.
Allow to cool slightly, then purée the soup in a blender or a food processor until smooth. Reheat gently if necessary and season to taste.