Ingredients
100g butter
1 leek
thinly sliced
500g butternut pumpkin
peeled, seeded and cubed
2 Granny Smith apples
peeled, cored, and sliced
1 cup apple juice
2 cups chicken stock
½ tsp ground allspice
1 cup grated sharp cheddar cheese
plus extra for serving
1 tbsp brown sugar
Allergy Advice
Contains Dairy
Equipment
- 1 heavy-based saucepan
- 1 blender or food processor
Instructions
- Heat half of the butter in a heavy-based saucepan over medium-high heat. Add the leek and cook for a few minutes or until the leek is soft.
- Add the pumpkin, apple, juice, stock, allspice and sea salt and freshly ground black pepper to taste and stir until well combined. Bring to the boil, then reduce heat to low and simmer for 30 minutes, or until the pumpkin is tender.
- Puree the soup with the remaining butter, cheese and sugar until smooth.
- Serve sprinkled with extra cheese and warm bread rolls or freeze or refrigerate until later.
Notes
Tip
If you can find it, a beautiful smoked cheddar makes a big difference to this soup.
Variation
Swap the pumpkin with sweet potato if you like.
Storage
Freeze or refrigerate until later.
