Pumkin and Bramley apple soup - a tasty and warming winter soup to enjoy this month.
1kg peeled and diced pumpkin
2 onions, peeled and finely chopped
1 red chilli deseeded
3cm ginger, peeled and finely chopped
1 clove of garlic, peeled and crushed
3 Bramley apples, peeled and chopped
1 litre of chicken or vegetable stock
1 teaspoon brown sugar
2 tablespoons of olive oil
Salt and pepper
Place a large saucepan on a medium heat and soften the onions in the olive oil for 4-5 minutes without colouring them. Add the pumpkin, apple, chilli, ginger and garlic and stir well. Cover and continue to cook on a medium heat for a further 7-8 minutes, stirring occasionally. Add the brown sugar and stock and bring to a gentle simmer for 10 minutes or until the pumpkin is soft.
Blend until velvety and season with some salt and pepper. Serve topped with a small spoonful of crème fraiche.