Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
For the best results taste wise so that all flavours are enhanced, the vegetables as well as the apples must be roas. . The sweetness, nutiness and the creaminess of the soup will be guaranteed. It will have a completely different aroma than just boiling them
- I would say not only roast them but brown them for a full blast of flavours.
- If the stock contains any salt, be cautious with how much more salt you are adding to the soup.
- You could brown or caramelise some extra onion to garnish at the end if fancied.
- I mentioned that the pumpkin can have skin on or removed, this really depends on what type of pumpkin or which squash you decide to use. I generally remove it unless it is organic butternut squash, I find its skin okay to keep as when cooked is pretty soft ans as far as I can see it, it's a good source of extra fibre.
Enjoy, this trully yummy soup folks.