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

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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.