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Pumpkin, Bramley Apple and Pear Soup

Preparation Time
35 minutes incl. baking time for the pumpkin

Cooking Time
20 minutes

Serves
8 - 10

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


Ingredients

  • 1 medium-sized pumpkin, quartered/insides removed
  • 4 carrots, peeled and chopped
  • 2 pears, peeled and chopped
  • 1 bramley apple, peeled and chopped
  • 1 tbsp. Lucy Bee Coconut Oil
  • 1/2 tsp. nutmeg
  • 900ml water or vegetable stock (check for gluten or lactose)
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season

Method

  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. Bake the pumpkin with Lucy Bee Coconut Oil and nutmeg for 25 mins.
  3. Simmer the carrots, pears and apple for 5 mins in vegetable stock.
  4. Once baked, remove the skin of the pumpkin (I found slicing the pumpkin then peeling with a sharp knife was the easiest way) and add to the stock and vegetables.
  5. Continue to simmer for 20 mins. Blend all the ingredients together and season.

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