Pumpkin And Apple Soup
|Onion||1 Large, chopped|
|Thyme||2 Teaspoon, chopped|
|Cooking apples||2 Small, peeled cored and chopped|
|Dark brown sugar||3 Tablespoon|
|Whole grain mustard||2 Tablespoon|
|Pumpkin||1 1⁄2 Pound, skinned, deseeded and cut into chunks (750 Gram)|
|Vegetable stock||1 3⁄4 Pint (1 Liter)|
|Creme fraiche||4 Ounce (125 Gram)|
|Pumpkin seeds||1 Teaspoon|
1. Melt the butter in a large saucepan. Add the onion and thyme and cook gently, stirring frequently, for about 5 minutes, or until softened and beginning to colour. Add the apples and sugar and cook gently for a further 3 minutes.
2. Add the mustard, pumpkin and stock and bring just to the boil. Lower the heat, cover and simmer gently for about 20 minutes, or until the pumpkin and apples are very soft and falling apart.
3. Puree the mixture in a blender or food processor until smooth.
4. Stir in half the creme fraiche, season to taste with salt and pepper and heat through gently. Ladle into warmed soup bowls, spoon over the remaining creme fraiche and serve sprinkled with pumpkin seeds.