2 cored and chopped Apples
1 large white Onions
2 cloves of Garlic
1/2 tsp Cinnamon
2 tbsp Pomegranate Seeds
Pinch of Parsley
Roasted Pumpkin and Cinnamon Apple Soup
My Roasted Pumpkin and Cinnamon Apple Soup is the easy way to win someone over on a cold winter day.
It’s delicious, it’s simple and it’s so easy to make you will think… “Why on earth haven’t I made this before?!”
It can last in the fridge for up to 4 days in a soup bag or freeze for up to 1-month.
I use the soup bags below and recycle them each time by washing them out. Don’t just go for the easy option and bin them.
Top 3 Pumpkin Facts
- Did you know that pumpkins are part of the Cucurbitaceae family, which includes cucumbers, honeydew melons, cantaloupe, watermelons and courgettes?
- Pumpkins are technically a fruit… because they are part of the Cucurbitaceae family but we call it a vegetable because we have it with savoury recipes.
- Pumpkins are made from 90% water, making them a low-calorie ingredient. In comparison, they have 3 times fewer calories than a sweet potato AND more potassium than a banana!
1. Preheat the oven to 200c and cut the pumpkin in half and scoop out the fibre and seeds into a bowl. Then, roughly cut the pumpkin in small pieces, along with the onion and drizzle with olive oil and seasoning. Remove the fibre from the seeds and place them on the same tray.
2. Cook for 20 minutes and then remove the seeds into a bowl. Then, add the garlic, cinnamon and apple, tossing it all about on the tray and cook for another 15-20 minutes.
3. Once the pumpkin is soft, throw it all in a food processor with a pint of vegetable stock and BLITZ!
4. Serve in bowls and top with pomegranate seeds, reused pumpkin seeds, fresh parsley and freshly ground black pepper. Enjoy on a cold winters day.
BIFF, BOSH, WINTER NOSH!