Roasted Pumpkin and Apple Soup

Sweet roasted pumpkin and tart Granny Smith apples come together in this smooth, gently spiced soup. Finished with a spoonful of crème fraîche, it’s cosy, creamy and perfect for cooler days.

PREP TIME

20 minutes

COOK TIME

60 minutes

SERVES

8

Ingredients

2 kg butternut pumpkin, peeled, deseeded and cut into 4 cm chunks
2 Granny Smith apples, peeled, cored and cut into wedges
2 brown onions, cut into wedges
6 garlic cloves, unpeeled
60 ml (¼ cup) extra virgin olive oil
8 sage leaves
½ tsp ground cinnamon
¼ tsp ground nutmeg
1.5 litres chicken or vegetable stock, plus extra if needed
1 tbsp fresh lemon juice
Sea salt and ground black pepper
Crème fraîche or sour cream, to serve
Toasted pumpkin seeds, to serve
Extra virgin olive oil or chilli oil, to serve

Stirring roasted pumpkin, apple and onion chunks in MAKO stainless steel stock pot with stock as the soup gently simmers.

METHOD

1. Roast the vegetables

Preheat the oven to 200°C (180°C fan-forced). Divide the pumpkin, apple, onion, garlic and sage between two large lined baking trays. Drizzle with olive oil and sprinkle over the cinnamon and nutmeg. Season generously with salt and pepper, then toss to coat.

Roast for 35-40 minutes, turning halfway, until the pumpkin is tender and caramelised around the edges.

2. Simmer the soup

Transfer the roasted pumpkin, apple and onion to a large pot. Squeeze the soft garlic from its skins and add it to the pan. Pour in the stock and bring to a gentle boil.

Reduce the heat and simmer, uncovered, for 10 minutes.

3. Blend until smooth

Remove from the heat and blend with a stick blender until smooth and creamy. Add a little more stock or hot water if you prefer a thinner consistency.