Pumpkin, orange and apple soup

This easy to make soup freezes very well, which is it's always worth making in large quantities. If you like cream in your soup, it's better to add this when reheating. The soup lasts longer in the freezer without cream (the soup only keeps 6 to 8 weeks top with the cream in). This recipe works equally well with butternut squash. This recipe serves 6 to 8.

INGREDIENTS

2 tablespoons olive oil
1 knob of butter
1 large yellow onion, peel, halves and sliced
1.5 kg pumpkin, peeled, deseeded and cubed
3tbs brown sugar
1tsp medium curry powder
1 orange, zest and juice
1 apple, cored and quartered (with skin)
15cl cream, optional
Salt and pepper
Roasted chestnuts
Feta or Parmesan cheese

Busy: 15 min Total prep time: 35 min

Heat the butter and oil in a pot or large pan with tall sides.

Add the onion and sauté over gentle heat, stirring occasionally, until translucent (4-5 min).

Add the pumpkin, apple and sugar, mix and cook for 2 to 3 minutes, until the sugar melts.

Add the curry, orange zest, and 3/4 of the chicken stock. Bring to the boil, cover and simmer for about 15 minutes or until pumpkin is tender.

Purée the soup until smooth and add some of the orange juice to taste and the remaining stock until you reach the desired consistency. Stir the cream in if using (I usually don't).

Serve topped with crumbed roasted chestnuts or roasted pumpkin seeds, and feta or parmesan cheese.

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10 November 2010