One of our favourite things about this time of year is making a big batch of soup on a Sunday afternoon that will see us in lunches through the week. Our new book Lunch on the Go has interesting ideas for lunches all year round, but this recipe is perfect for autumn. Warming and cosy, your deskmates will be jealous!
Roast Apple & Pumpkin Soup with Maple Nut Crumble
Wholesome and sweet, you will thank yourself for making this nurturing autumnal pumpkin soup. The maple nut crumble is optional – the soup is just as nice eaten with some crusty bread. If you choose to top with cream or maple syrup, keep these separately in little pots until needed.
4 Pink Lady apples, peeled, cored and roughly chopped into eighths
1.4 kg/3 lbs. pumpkin, skinned and chopped into pieces the same size as the apple
2 onions, quartered
a small piece of fresh root ginger, peeled and sliced
6 garlic cloves, skin on
4 tablespoons olive oil
1.5 litres/6 cups warm chicken or vegetable stock
2 tablespoons double/heavy cream, to serve (optional)
maple syrup, to serve (optional)
crusty bread, to serve (optional)
salt and freshly ground black pepper
MAPLE NUT CRUMBLE
120 g/¾ cup mixed nuts and seeds such as pumpkin
seeds, hazelnuts, almonds and macadamia nuts
1 teaspoon salt
80 g/scant ½ cup caster/superfine sugar
Makes 4 servings
Preheat the oven to 200˚C (400˚F) Gas 6.
Put the apples, pumpkin, onions, ginger and garlic in a roasting pan. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes, until golden.
Remove from the oven. Squeeze the garlic from its skins and transfer the flesh to a saucepan. Add the contents of the roasting pan along with any pan juices. Process with a stick blender until very smooth. Season with salt and pepper. Pour hot straight into a vacuum flask or leave to cool, then cover and chill in the refrigerator until required. Reheat until piping hot when desired.
For the maple nut crumble, dry-toast the nuts and seeds in a frying pan/skillet.
Put onto a baking sheet lined with baking parchment and sprinkle with salt. Put the sugar in a pan over a medium heat. Swirl the pan, rather than stirring, to mix the sugar as it melts. Cook until all the sugar has melted and has turned a light gold colour. Carefully pour the hot molten sugar over the top of the nuts. Transfer the baking sheet to the freezer and chill for 30 minutes. Remove from the freezer and roughly chop into pebbles.
If using, top the soup with the maple nut crumble, cream and maple syrup just before eating with crusty bread.
Lunch on the Go is available here.