Pumpkin and apple soup

Before the drought, my aunt and uncle used to have a lush native rainforest in their backyard. Unfortunately with the water restrictions it has since been cut back and only the hardy plants remain. Over the autumn, they  found two different pumpkin vines growing from their compost heap. They harvested over  30 pumpkins and my aunt made soup, bread, and curry. We gratefully received one golden nugget and one jap.

I try to keep my soup recipe simple and let the pumpkin shine. Having said that, some pumpkins taste much better than others, so try a different kind if you think you don’t like them. If it’s a special occasion and you have the time, you could roast the pumpkin and apples first (and then follow the rest of the recipe cutting down on the simmering time). The apple and nutmeg give this comforting pumpkin soup a flavour lift.

It’s also worth using a decent stock as there are so few ingredients in this recipe. If you boil the kettle, you can top up with more hot water as you go and the soup won’t lose heat.

1 red onion, chopped
2 apples, peeled and chopped
½ pumpkin, peeled and chopped
2 cups of vegetable stock + hot water
½ tsp of nutmeg

  1. Brown the red onion in some oil in a pot.
  2. Boil the kettle for your stock. Make up stock and add to the pot.
  3. Add the pumpkin, apples and nutmeg. Add more hot water to cover all the ingredients.
  4. Gently simmer until the pumpkin and apples are soft, about 30 minutes.
  5. Remove from the heat and blitz well with a hand blender or food processor. Add more stock until you have the consistency you want.
  6. Season with sea salt and pepper.

Serves 4.