Spiced apple and pumpkin soup


Preparation info

  • Serves


    • Difficulty


Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

Apples from store and pumpkin from the shelf make a delicate soup with a sweet-sour flavour. If I want to store a pumpkin from autumn to spring, I pop it on an airy beam or the top of the dresser in the kitchen and it stays good till spring. Once cut, store in the fridge and use within a week.


  • About 1 kg piece of pumpkin
  • 2–3 cloves
  • 2–3 cooking apples


Scrape the woolly centre and seeds from the pumpkin, chunk roughly and pare off the tough outer skin with a sharp knife. Push the cloves into a pumpkin chunk for ease of retrieval.

Pack all the pumpkin pieces into a roomy saucepan and add 150 ml water – the pumpkin has plenty of moisture, so doesn’t need much extra. Bring to the boil, then cover and simmer for 15–20 minutes, until the p