Pumpkin, Apple and Ginger Soup

Name: Pumpkin, Apple and Ginger Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: British
Ingredients: 500 g/1 lb 2oz pumpkin or squash, peeled, deseeded and chopped into chunks; 2 Gala apples, peeled, cored and quartered; 500 g/1 lb 2oz pumpkin or squash, peeled, deseeded and chopped into chunks; 1 tbsp apple cider vinegar; 500 ml/17 fl oz/2 cups vegetable stock, plus extra if needed; ½ tsp ground mixed spice (apple pie spice); ½ tsp ground mixed spice (apple pie spice); 1 tbsp olive oil; 3 garlic cloves; a thumb-sized piece of ginger, peeled; 1 red onion, peeled and quartered; fresh chives, roughly chopped, to serve; dairy-free cream or yoghurt, to serve; dairy-free cream or yoghurt, to serve; sea salt and ground black pepper; sea salt and ground black pepper

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
55 min

Appears in

Great British Vegan

By Aimee Ryan

Published 2021

About

A subtle sweetness from the pumpkin and apples, paired with the gentle spice of the ginger makes this an ultra-cosy, autumn meal.

Ingredients

500 g/1 lb 2oz pumpkin or squash, peeled, deseeded and chopped into chunks

Europe
United Kingdom
Soup
Vegan
Gluten-free
Mediterranean
Autumn

Method

Preheat the oven to 180°C fan/200°C/400°F/gas 6 and add the pumpkin, apples, onion, ginger and garlic to a large roasting tray. Drizzle with the olive oil, sprinkle over the mixed spice and season with salt and pepper. Gently toss everything toget