Home
Recipes
Granny Smith apples

Swiss Bircher muesli with caramel bananas

Breakfast recipes

Swiss Bircher muesli with caramel bananas

5 minutes

Apple-and-rhubarb peanut butter crumble

Apple recipes

Apple-and-rhubarb peanut butter crumble

35 minutes

Raspberry-and-apple pies with almond crust

Apple recipes

Raspberry-and-apple pies with almond crust

30 minutes

Pickled fish with lime salad

Easter recipes

Pickled fish with lime salad

Pickled fish

Easter recipes

Pickled fish

Tamarind chicken cabbage wraps with pistachio pesto

Asian recipes

Tamarind chicken cabbage wraps with pistachio pesto

10 minutes

Fresh and frozen fruit soda

Berry recipes

Fresh and frozen fruit soda

Sausage stuffing

Christmas recipes

Sausage stuffing

25 minutes

Pork escalope with apple kimchi

Apple recipes

Pork escalope with apple kimchi

10 minutes

Freshly squeezed apple and ginger juice

Apple recipes

Freshly squeezed apple and ginger juice

Scallop curry with apple-and-coconut slaw

Apple recipes

Scallop curry with apple-and-coconut slaw

20 minutes

Pumpkin-and-apple soup with goat’s cheese and toasted pumpkin seeds

Apple recipes

Pumpkin-and-apple soup with goat’s cheese and toasted pumpkin seeds

1 hour

Load more

Pumpkin-and-apple soup with goat’s cheese and toasted pumpkin seeds

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 1 hour

Ingredients

2 T olive oil
300 g leeks, washed and roughly chopped
3 Granny Smith apples, peeled, cored and roughly chopped
1 kg diced pumpkin
4 cups good-quality chicken stock
Sea salt, to taste
200 g goat’s cheese
70 g pomegranate rubies

For the toasted pumpkin seeds:

100 g pumpkin seeds
2 T vegetable oil
Sea salt, to taste
2 t smoked chilli flakes (optional)

Method

Heat the oil in a pan over a medium heat and add the leeks. Cook for 5 minutes or until soft and translucent. Add the apple, pumpkin and chicken stock.

Simmer uncovered for 45 minutes, or until all the ingredients are soft and cooked.

Blend until smooth and season with salt to taste. Crumble the goat’s cheese over the soup and scatter with the pomegranate rubies and toasted pumpkin seeds before serving.

To make the toasted pumpkin seeds, heat the oil in a pan over a medium heat then add the pumpkin seeds and toast for 2 minutes, tossing to ensure they don’t burn. Once evenly toasted, season with salt and chilli flakes if using.

Find more pumpkin recipes here.