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.
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
- Place the pumpkin, apples, onion, garlic, cinnamon, bay leaf and star anise in a thick bottomed pan. Add 2 cups/500ml water.
- Place the pan on a stove over medium-low heat. Cover and cook, until the pumpkin and apples are tender, about 20 minutes.
- Remove from the heat and let cool to room temperature.
- Pick the bay leaf, cinnamon stick and star anise from the mixture and discard.
- Blend the mixture to make a smooth puree and transfer to the same pan.
- 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.
- 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.
- Serve hot.