Spiced apple and pumpkin soup from A Cook’s Year in a Welsh Farmhouse by Elisabeth Luard
Apples from store and pumpkin from the shelf make a delicate soup with a sweet-sour flavour. If I want to store a pumpkin from autumn to spring, I pop it on an
Ingredients
- 2–3 cooking apples
- 2–3 cloves
- 1 tsp sugar
- About 50 g unsalted butter, diced
- Salt and freshly ground pepper
- Ground cinnamon, to dust
- About 1 kg piece of pumpkin
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