PUMPKIN AND APPLE SOUP WITH CHILLI FLAKES

PUMPKIN AND APPLE SOUP WITH CHILI FLAKES 

Serves 4

Time 25-30 minutes

250 grams diced butternut (2 cups heaped)

1 small white onion chopped

1 garlic clove minced

1 apple diced

1 tsp olive oil

2 tbs whipping cream

a few chilli flakes

2 cups stock ( veg/chicken)




Method



Saute' butternut, onion, garlic and apple in the oil for 2 to 3 minutes. Add the stock and bring it to a boil.


Once cool, tip in the blender and blend it to a smooth consistency. Return the soup back to the pot and stir in the whipping cream.


Ladle the soup into the bowl, add a bit of cream and sprinkle some chilli flakes and serve at once with crusty bread on the side.




TIP: Leftover soup can be used as the pasta sauce for the kids (omit the chilli flakes), in the risotto and in the stews.