Spicy Apple and Pumpkin Soup
Serves: 4
Preparation: 20 minutes
Cooking Time: 25 minutes
Ingredients
- 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
- croutons
Method
-
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.
-
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.
-
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.
- Serve with some freshly ground black pepper and scatter over the croûtons and coriander leaves.
