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| Pumpkin and Apple Soup |
INGREDIENTS
2 tablespoons butter
1/2 cup coarsely chopped onion
1 1/2 lb coarsely diced pumpkin flesh
1 medium cooking apple ( or sharp apple)peeled,
cored and diced
5 cups of chicken stock
2 tbsp tomato paste
1/2 tsp dried thyme
1 bay leaf
salt and pepper
METHOD
Melt butter in a large saucepan. Add the onion and cook until softened.Add the pumpkin and apple and cook for about 3 minutes stirring frequently.Add the stock, thyme, bay leaf and tomato paste and simmer over a low heat for approx 30 minutes. Remove the bay leaf.
Ladle the soup into a processor and puree. Return the puree to the saucepan and add salt and pepper to taste. If the soup is a bit thick then add some more chicken stock or a little hot water.
Serves 6
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