Roast Bramley & pumpkin soup

soupServes: 4

Cals per portion: 292
Fat per portion: 16g

Preparation: 10 mins
Cooking: 15-20 mins

INGREDIENTS:

350g/12oz Bramley apples, peeled cored and sliced
1 pumpkin weighing about 1.4kg/3lb
1 onion, chopped
4 tbsp olive oil
2 garlic cloves, peeled
1 tbsp coriander seeds
600ml/ 1 pt chicken stock
1 x 200ml tub half fat creme fraiche

To serve: creme fraiche and pumpkin seeds

METHOD:

1. To roast the vegetables and Bramley, preheat the grill to high. Quarter the pumpkin and scoop out the seeds, cut into large chunks and place in a roasting tin. Add the onion, Bramley apples, garlic and coriander seeds and add the oil. Toss together. Grill for 15-20 mins or until tender and brown. Cool slightly.

2. When cool enough to handle, use a spoon to scoop the pumpkin flesh into a food processor. Add the rest of the roast vegetables and Bramley and half the stock. Blend until smooth.

logo3. Transfer to a large pan, add the remaining stock, creme fraiche and season to taste. Gently bring to the boil.

4. To serve, ladle into bowls and add a spoonful of creme fraiche.
Garnish with a few pumpkin seeds if liked.

For more recipes visit www.bramleyapples.co.uk

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