A cleansing soup
Some days you want a soup that isn’t heavy, or thick, or meaty. Some days you want a soup that is as easy to throw together as a smoothie, and as refreshing. Some days you want a soup that cleanses you, feels slightly stringent almost, fills you up without the need for potato, or rich stock. And some days (and here I’m really thinking ahead at least six months) you want a soup that is as delicious cold as hot. Enter the no-cook pumpkin and apple soup. Ok, so almost no-cook, since the pumpkin has to be peeled, chopped, cooked and pureed. But if you buy canned pumpkin, this will have been done already for you.
Pumpkin and apple soup with dill
Adapted slightly from Clean, via Sunday Times Magazine
The vinegar is key to this soup’s success, especially if, like me, you’re really not a fan of celery. It stops the pumpkin making the soup too sweet, and masks the celery flavour slightly as well, leading to a soup with a depth of different flavours.
1 can (400g) cooked pumpkin puree
2 ribs of celery, chopped
1 tablespoon pine nuts
1 apple, cored and chopped (no need to peel)
1 tablespoon cider vinegar
2 tablespoons chopped dill
1 teaspoon crushed chillies
1/2 teaspoon cayenne
1. Place all the ingredients in a blender and blend until smooth (about a minute).
2. Pour the soup into a saucepan and bring to a boil. Season with salt and serve hot with fresh bread. Or, in summer, serve cold straight from the blender.