Pumpkin and Apple Soup With Rosemary

1. 1

   In a heavy based pan, sweat onions, celery and garlic in a little butter or oil until soft, add pumpkin, apple and rosemary and stir to combine.

2. 2

   Add chicken stock to pan and bring to the boil.

3. 3

   Simmer uncovered for 40 mins until tender.

4. 4

   Blend with stick blender until smooth.

5. 5

   Serve hot topped with a dollop of plain yoghurt and a few pumpkin seeds toasted in a little walnut oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.