Servings | serves |
Ingredients
- 1 kg Pumpkin chopped into smallish pieces
- 2 Apples peeled and chopped roughly
- 1 litre Vegetable Stock or Chicken Stock
- 1 Brown Onion peeled and cut into quarters
- 2 Garlic Cloves
- 1 tablespoon Coconut Oil melted
- Sea Salt and Black Pepper to taste
Ingredients
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Instructions
- Turn your oven to 200 degrees C.
- Throw your pumpkin, apple, onion and unpeeled garlic into a bowl and drizzle with coconut oil, give it a good shake or stir.
- Spread onto a baking tray and put in the oven for 15 minutes. Remove and flip the contents over. At this point, remove the garlic if it is burning and/ or cooked.
- Place the veg and apple into the oven for a further 15 minutes.
- Remove, ensuring the pumpkin is tender and add to a large saucepan with the stock and salt and pepper, to taste. Add your (now peeled) garlic.
- Bring to the boil and turn down to a simmer for ten minutes.
- Finally, pour the soup into a blender and blend until really smooth, checking your seasoning. You may need to blend this in portions.
- Serve with a dollop of Greek yoghurt and grated apple on top, and perhaps some crusty bread.
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