Apple and Pumpkin Soup

Number of Portions
Apple and Pumpkin Soup


- 500 grams Bramley Apple Sauce
- 1.5 kg pumpkins, diced
- 450 grams onions, chopped
- 60 ml olive oil
- 30 grams
- 10 grams coriander seeds
- 1.2 lt chicken stock
- 500 ml half fat creme fraiche
- Sea Salt to taste
- Black Peppercorns , freshly ground - To Taste
- To serve: crème fraiche and pumpkin seeds


Place diced pumpkin in a roasting tin with the onion, garlic and coriander seeds. Add the oil and toss together.

Roast in hot oven for 20-30 minutes. When cool enough to handle, use a spoon to scoop the pumpkin flesh into a food processor.

Add the rest of the roast vegetables, Schwartz for Chef Bramley Apple Sauce and half the stock. Blend until smooth.

Transfer to a large pan, add the remaining stock, crème fraîche and season to taste. Gently bring to the boil.

To serve, ladle into bowls and add a spoonful of crème fraîche. Garnish with a few pumpkin seeds (optional).

Products used in this recipe: