Roast Bramley & pumpkin soup

soupServes: 4

Cals per portion: 292
Fat per portion: 16g

Preparation: 10 mins
Cooking: 15-20 mins


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


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.

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