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.
Serving size: Complete recipe
Calories 1056 Calories from Fat 388
% Daily Value*
Total Fat 44 g68%
Saturated Fat 16.2 g80.9%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 2081 mg86.7%
Total Carbohydrates 164 g54.8%
Dietary Fiber 20.1 g80.5%
Sugars 88.6 g
Protein 16 g32.1%
Vitamin A 1031.8% Vitamin C 182.6%
Calcium 28.2% Iron 46.5%
*Based on a 2000 Calorie diet