Our Best Ever Pumpkin Soup

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Our Best Ever Pumpkin Soup
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Servings
Ingredients
  • 2 tablespoons olive oil plus extra to serve
  • 1 onion roughly chopped
  • 2 cloves garlicroughly chopped
  • 600 g pumpkin peeled chopped
  • 1 potato chopped
  • 2 carrots chopped
  • 1 leek chopped white part only
  • 1/2 teaspoon ground nutmeg
  • 3 cups chicken stock 750ml
  • 1/2 cup pure cream 125ml thin
  • 1 tablespoon pumpkin seeds toasted pepitas
  • dried cranberries to serve
  • leaves Finely chopped flat-leaf parsleyto serve
Servings
Ingredients
  • 2 tablespoons olive oil plus extra to serve
  • 1 onion roughly chopped
  • 2 cloves garlicroughly chopped
  • 600 g pumpkin peeled chopped
  • 1 potato chopped
  • 2 carrots chopped
  • 1 leek chopped white part only
  • 1/2 teaspoon ground nutmeg
  • 3 cups chicken stock 750ml
  • 1/2 cup pure cream 125ml thin
  • 1 tablespoon pumpkin seeds toasted pepitas
  • dried cranberries to serve
  • leaves Finely chopped flat-leaf parsleyto serve
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Instructions
  1. Heat oil in a large saucepan over medium heat. Add onion and cook for 2-3 minutes until soft. Add garlic, vegetables and nutmeg, then toss to coat. Add stock and 2 cups (500ml) water, then bring to the boil. Reduce heat to low, cover and cook for 25 minutes or until the vegetables are tender. Cool slightly.
  2. In batches, transfer to a blender and whiz until smooth. Return soup to the saucepan and place over low heat. Stir in cream, then season. To serve, ladle into bowls and top with seeds, cranberries and parsley, then drizzle with extra oil.
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Curried Cauliflower and Apple Soup

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Curried Cauliflower and Apple Soup
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Servings
Ingredients
For the Soup
  • 2 tablespoons extra-virgin olive oil
  • 1 medium brown onion roughly chopped
  • 3 garlic cloves smashed and peeled
  • 2 teaspoons curry powder
  • 1/2 teaspoon cinnamon
  • 1 large cauliflower cut into small florets
  • 1 large pink lady apple peeled and roughly chopped
  • 1.5 litres low salt chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons honey plus more to taste
  • 1/3 cup thickened cream
For Curried Apples Garnish
  • 1 pink lady apple
  • 1/4 teaspoon curry powder
Servings
Ingredients
For the Soup
  • 2 tablespoons extra-virgin olive oil
  • 1 medium brown onion roughly chopped
  • 3 garlic cloves smashed and peeled
  • 2 teaspoons curry powder
  • 1/2 teaspoon cinnamon
  • 1 large cauliflower cut into small florets
  • 1 large pink lady apple peeled and roughly chopped
  • 1.5 litres low salt chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons honey plus more to taste
  • 1/3 cup thickened cream
For Curried Apples Garnish
  • 1 pink lady apple
  • 1/4 teaspoon curry powder
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Instructions
  1. Heat the olive oil in a large soup pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until soft, about 4 minutes. Add the curry powder and cinnamon and cook a few minutes more.
  2. Add the cauliflower, apple, chicken stock, salt and pepper. Bring to a boil, and then turn the heat down to a simmer. Cover the pot and cook for about 20 minutes, or until the cauliflower is tender.
  3. Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches.
  4. Stir in the honey and heavy cream. Bring the soup to a simmer, and then taste and adjust seasoning with salt, pepper and more honey. (For a sweeter soup, you'll need 2-3 tablespoons more honey). Keep the soup warm while you prepare the garnish.
  5. For the Curried Apples garnish, toss the diced apples with the curry powder. Ladle the soup into shallow bowls and top with a spoonful of curried apples.
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