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recipes

Curried Apple and Pumpkin Soup

Did you know that we throw away 8 million pumpkins in the UK every year at Halloween? Rather than waste this versatile and nutritious vegetable, use the flesh to make this warming autumn soup, created by one of our instore demonstrators, Elizabeth.
Curried Apple and Pumpkin Soup

Dualit's Hand Blender helps making soup easy. We used the chopping bowl to slice the onions and garlic in seconds and the blending wand to create a smooth liquid.

Ingredients

  • 1 tbs olive oil for roasting
  • 1tbs olive oil for frying onions
  • 2 garlic cloves, finely chopped
  • 2 onions, finely chopped
  • 1 heaped tbs curry powder
  • 2 Cox apples, peeled and chopped
  • I kg pumpkin peeled, deseeded and chopped
  • 700ml vegetable stock
  • 1 tsp of chilli flakes, if you like extra punch
  • Crème fraiche or vegan coconut yoghurt

Method

  1. Preheat the oven to 180°C. Toss the pumpkin in a little olive oil and roast for about ½ hour then add the apple. Cook for another ½ hour or so until soft and charred at the edges, turning occasionally.

  2. Finely chop the onions and garlic in our Hand Blender chopping bowl.

  3. Fry the onions and garlic in a large saucepan with one tablespoon of the oil until they begin to soften.

  4. Add spices and seasoning to the pan.

  5. Add the roasted pumpkin and apple.

  6. Pour in the vegetable stock and simmer until the pumpkin is very soft.

  7. Using the Hand Blender wand, blend in the pan until the soup has reached a smooth consistency. Add extra stock or water if too thick and season to taste.

  8. Serve with toasted bread and a spoonful of creme fraiche or coconut yoghurt, if desired.

TOP TIP: Keep the pumpkin seeds and roast them in the oven for a few minutes. Sprinkle some of the toasted seeds over the soup and store the rest in an airtight container, seasoned with cinnamon, salt and sugar for a tasty snack!