Autumn is here and in the Ali Miller London kitchen we’ve been cooking up recipes to keep warm. Our friend Eleanor Maidment over at Waitrose Kitchen sent us this delicious pumpkin soup recipe that we just had to try.
We’re eating ours with homemade bread and some extra apples, and in Ali Miller mugs of course!
Shown here- Ali Miller London “Home Sweet Home” and “Growing” mugs, Ali Miller bespoke up-cycled plate.
Roasted Pumpkin and Apple Soup
Serves 8; takes 1 hour
1 pumpkin or butternut squash (about 1.5kg), skin removed
3 tbsp olive oil
1 tsp ground cinnamon
1 tsp ground cumin
30g unsalted butter
2 onion, roughly chopped
1 leek, roughly chopped
2 celery stalks, roughly chopped
2 apples, peeled, cored and diced
4 thyme sprigs
1 litre chicken stock
1-2 tbsp maple syrup
3 heaped tbsp crème fraiche
2 large handfuls grated mature cheddar cheese
- Preheat the oven to 200C, gas mark 6. Halve the pumpkin, scoop out and reserve the seeds, then chop the flesh into 3cm chunks. Toss the flesh with 2 tbsp oil and the spices, then scatter on a large roasting tray. Season and roast for 25 minutes, turning halfway, through until just starting to turn golden.
- Meanwhile, heat the butter in a large saucepan until foaming; add the onion, leek and celery. Sweat over a medium heat for 15 minutes, stirring regularly until soft. Add the apple and thyme and cook for 2 minutes, then tip in the roasted pumpkin, stock and 250ml water. Bring to the boil, then simmer gently for 15-20 minutes until everything is soft.
- Clean the seeds of any stringy bits and dry well on kitchen towel. Toss with the maple syrup and a good pinch sea salt flakes; roast for 8-10 minutes until just golden.
- In a blender or using a hand blender, blitz the soup with the crème fraiche (you may need to do this in batches) then return to the pan. Loosen with more water if necessary (you want the soup to be the consistency of double cream).
- Season, reheat gently if necessary and serve in bowls topped the maple-toasted seeds and grated cheese.