10 May 2013

Roasted pumpkin and apple soup

This soup has such a lovely savoury, rich flavour due to roasting the ingredients before blending. Make it thinner if you prefer by adding more stock. Can be frozen.

Pumpkin soup

4 lbs / 1.8 kg fresh pumpkin peeled, seeded and cut into bit sized chunks
4 large apples, peeled and cut into quarters
2 onions, chopped
6 cups chicken stock
2 tbsp olive oil
1 tsp dried sage
½ tsp nutmeg
salt and pepper

In a large bowl, toss pumpkin, apples, onions, olive oil, 1 teaspoon salt, and pepper. Spread evenly onto a couple of large rimmed baking sheets. Roast at 180°C / 350°F, mixing once, for about an hour or an hour and a half - until very tender and starting to brown.

Transfer to a large bowl or pot and mix in the stock. Puree until smooth using an immersion blender, or transfer into a blender or food processor in batches and blend that way. Heat through over medium-low heat, stirring constantly for about 5-7 minutes.

Makes about 8 portions
1 Weight Watchers ProPoint / Points+ per serving

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