Saturday, November 24, 2012

Pumpkin & Roast Apple Soup

This is a delicious variation of a typical South African Butternut Soup

Pumpkin & Roast Apple Soup

3 Apples, peeled and cut into 2 cm chunks
1 Butternut, peeled and cut into chunks (any pumpkin will do)
Olive Oil
Pinch of Chilli flakes
Drizzle of Honey
2C Chicken Stock
Salt & Pepper
Pumpkin Seeds

1) Preheat oven to 220*.
2) Toss apples and Butternut with Olive Oil and place into a roasting pan. Sprinkle with Chilli flakes and drizzle with honey.
3) Roast for 30 min, turning once or twice.
4) Empty the contents from the roasting pan into a saucepan.
5) Add 1 C Stock, and simmer for 15 minutes.
6) Blits with a handheld blender, adding a bit of stock until it's the right consistency.
7) Season with Salt and Pepper.
8) Toast pumpkin seeds and sprinkle into each bowl when serving.

Serves: 6
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