Pumpkin and Apple Soup

This is a heart-warming soup flavoured with fragrant spices.  I used sweet-and-sour apples, but you could use any and it will still work well. The quantities listed here are intended to be a starting point; you may vary them to suit your taste.

Serves 3-4


500g pumpkin, peeled and coarsely chopped

2 medium sweet-and-sour apples, cored and coarsely chopped

1 medium onion, peeled and coarsely chopped

2 medium garlic cloves, peeled

One 1-inch long cinnamon stick

1 bay leaf

2 star anise

1 cup/250ml milk

Salt to taste

Ground black pepper to taste


  1. Place the pumpkin, apples, onion, garlic, cinnamon, bay leaf and star anise in a thick bottomed pan. Add 2 cups/500ml water.
  2. Place the pan on a stove over medium-low heat. Cover and cook, until the pumpkin and apples are tender, about 20 minutes.
  3. Remove from the heat and let cool to room temperature.
  4. Pick the bay leaf, cinnamon stick and star anise from the mixture and discard.
  5. Blend the mixture to make a smooth puree and transfer to the same pan.
  6. Add the milk, along with 1 cup/250ml water. Mix. You may add additional water to adjust the thickness of the soup to your preference.
  7. Return the pan to the stove over medium-low heat and bring to a gentle boil, stirring frequently. Add salt and pepper to taste. Let simmer for 5 minutes, before turning-off the stove.
  8. Serve hot.

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