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Pumpkin, apple and cider soup
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40g unsalted butter
1 onion, chopped
2 garlic cloves, crushed
½ tsp ground allspice
½ tsp ground ginger
½ tsp cayenne pepper
1kg peeled and deseeded pumpkin, roughly chopped
1 large bramley apple, peeled, cored and roughly chopped
2 cox apples, peeled, cored and roughly chopped
600ml chicken stock
600ml dry cider
1. Melt the butter in a large saucepan on a medium heat. Add the onion and cook for 5 minutes. Add the garlic and, after 1 minute, stir in the spices, pumpkin and apples. Cover and cook for 10 minutes.
2. Add the stock and cider; bring to the boil. Simmer for 20 minutes, till the apples and pumpkin are soft. Blend in batches. Reheat in the pan before serving.
Typical values per serving:
This recipe was first published in October 2011.