Pumpkin, ginger and apple soup



  • 50g butter
  • 1 Onion Chopped
  • 2 Garlic Cloves
  • Salt and Pepper
  • Grated Ginger ( to taste)
  • All Spice (to taste)
  • 1 kg Butternut chopped
  • 4 Small Red Apples
  • 1.5 litres Chicken Stock
  • Extra apples for garnish
  • 1 Rustic loaf of bread (this can be a Chiabatta, Rye bread or any bread with a rustic look to it, and a crunchy crust on the outside


  1. Melt the butter and add the crushed Garlic and chopped Onion to the melted Butter
  2. Stir in the Ginger and the All Spice
  3. Add the Butternut and the chopped Apples
  4. Cover the pot and allow it to cook for a few minutes
  5. Add the Chicken stock and allow this all to cook together until the Butternut and Apple is cooked to a soft texture
  6. Puree everything together
  7. Add some Cream to get the soup to a Veloute consistency
  8. Slice the extra apples lengthways, keeping the skin and pips attached – as this will contribute to the “rustic” look of the dish
  9. Grill the apples in some butter and keep aside for garnish
  10. Take the bread and cut a circle in the top half of the bread
  11. Remove this cut part of the bread, and using your hands, start hollowing out the bread until you almost reach the crust of the bread – make sure to create a pocket inside the bread