Winter Soup Of….. Roasted Pumpkin, Windfall Apple, Chilli & Thyme

By Simon  , , ,   

November 23, 2014

Winter soups.... Hearty, nutritious, simple, flavoursome with that warming feel good factor, we call it food that smiles. Here is our recipe for roasted pumpkin, windfall apples and late flowering thyme soup, bringing a smile to your body on a chilly Winter's day.

  • Prep: 10 mins
  • Cook: 2 hrs
  • Yields: 6 Generous


1 Large Harvest pumpkin

2 Handful Wind fall cooking apples

1 Large Red and yellow chillies

1 Splash Rapeseed oil

1 Scattering Rock salt

2 Litre Quality vegetable stock

1 Handful Fresh picked flowering thyme

1 Scattering Freshly milled black pepper

2-3 Dash Single cream


In a large roasting tray, drizzle oil and a scattering of rock salt, turn on the oven to 180c, roughly chop large chunks of pumpkin with the skin and remove the pith and seeds.  Roast the seeds separately for garnish and a groovy little snack, roughly chop the whole apples, place the pumpkin and apple in the roasting tray, rip a handful of fresh thyme, stalks included, add the whole chillies, season with black pepper and roast until soft and slightly burnt on the edges giving delicious flavour, about 1 hour.

Over a gentle heat add the roasted pumpkin, apple, chilli and all the juice to a large pan, add vegetable stock and simmer for about 1 hour.  Cool slightly.

Whizz up the soup in a blender in small batches, pouring into a clean pan through a large sieve, pressing every last morsel of goodness through.  Return to a gentle heat for a few minutes, season to your taste buds, serve in warmed bowls, with a drizzle of single cream a dash of extra virgin oil and a scattering of roasted pumpkin seeds or freshly grated apple....... and smile from the inside out.


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