50g unsalted butter
1kg pumpkin, peeled, deseeded and cubed (you can also use butternut or sweet potatoes, peeled and chopped)
2 apples, peeled and chopped
2 cloves of garlic, sliced
1tsp ground ginger
juice of 1⁄2 lemon
few sprigs of fresh thyme, leaves removed
900ml hot vegetable or chicken stock
2tbsp crème fraîche
For the apple chips
juice of 1 lemon
pinch of salt
- Heat the butter in a large pan. Add the chopped pumpkin, the apple, garlic, ginger, lemon and thyme. Cook for 5 mins, then pour in the vegetable stock. Season, bring to the boil, cover and simmer for 25 mins until the pumpkin is tender.
- Meanwhile make the apple chips. Thinly slice the apples, toss in the lemon juice with a pinch of salt and leave for 10 mins. Pat dry on kitchen paper and bake on a tray lined with baking paper for 1 hr (at 140C) until crisp and crinkled.
- Turn off the heat and use a stick blender to whizz the soup until it’s really smooth.
- Serve in warm bowls with a drizzle of crème fraîche and the apple chips