Roasted Pumpkin Apple Soup
- 450 grams (1 lb.) pumpkin
- 1 Granny Smith apple cored, and quartered
- 1 medium onion quartered
- 2 cloves garlic
- 1 tablespoon olive oil
- salt
- ¼ teaspoon cayenne more to taste
- 300 ml (1¼ cup) vegetable stock
- freshly ground black pepper to taste
- Garnish:
- pomegranate arils
- pumpkin seeds
- fresh parsley finely chopped
- Preheat the oven to 200 degrees C (392 degrees F). Line a large baking sheet with parchment paper.
- Cut the pumpkin in half lengthways and scoop out the seeds. Then, slice each pumpkin half in half again to make quarters and place, cut-side up, on a baking tray, along with the onion.
- Drizzle with olive oil and sprinkle with salt.
- Bake for 20 minutes, then add the garlic and apple, flip the pumpkin cut side down and roast for another for 20 minutes, or until the flesh is soft.
- Use a spoon to carefully scoop out the flesh of the pumpkin (discarding the skin) and transfer to a high-speed blender along with the apple, garlic (remove the the skins), cayenne, vegetable stock.
- Blend on high for 2 minutes, or until silky smooth.
- If it's too thick, add a bit of vegetable stock to thin it out and blend again. Taste and adjust seasonings.
- To serve, ladle the soup into bowls and top with pomegranate arils, pumpkin seeds, fresh parsley and freshly ground black pepper.
- Serve immediately
- Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 1 month
