Pumpkin Apple Soup
[Vegan]

To  Roast the Kuri or Potimarron:

1. Preheat the oven: 220°C / 428°F (Regular) or 200°C/ 392°F (Fan).
2. Divide each pumpkin into two parts by slicing along the middle circumference with a butcher’s knife. Scoop out the middle seeded part with a spoon and discard. Brush sliced pumpkins all over with olive oil and sprinkle with salt.
3. Place them with cut sides down and flesh facing downwards in a pan lined with parchment. Roast for 30 minutes on middle rack or until fork tender. When done, let cool completely before handling.
4. Peel off skin and/or scoop out the cooked flesh and set aside. The skin is edible, so it’s OK if you have a bit of skin that gets mixed in with the flesh, but don’t over do it.
5. Discard all leftover skin and measure 4 cups of roasted flesh (can freeze leftover flesh in a container for future use).

To Make the Soup:

1. In a big soup pot, heat up on high 3 tablespoons of olive oil. Lower the heat and add the prepared onions, garlic and apple. Sauté on medium heat for 7 minutes, until all is soft but not brown. Add some salt and continue to sauté. This is the base of the soup, so make sure that the onion, apple and garlic cook together for a full 7 minutes.
2. Add the 4 cups of roasted red Kuri flesh and combine, tossing and turning with the onion, apple and garlic, using a wooden spoon.
3. Add the vegetable stock/broth and mix with wooden spoon until combined. Add the Marmite (or Worcestershire or Soya sauce) and mix. Adjust heat and bring to a gentle boil. Allow to simmer with lid half on for 20 minutes, stirring occasionally.
4. When all ingredients have cooked together, use a stick or a hand-held blender and blend directly in the pot on stove-top until creamy. Alternatively, you can pour the soup into a stand-up blender and purée in batches and then pour back into the pot.
5. Season with pepper and salt to taste. Let the soup stand for 20 minutes before serving.
6. Garnish portions as you like. I added roasted cashews, pumpkin seeds and coriander leaves.

To Add Caramelized Mushrooms:

1. Wash and slice the mushrooms. On stove top, heat up a non-stick pan on high and brush the bottom with a thin layer of olive oil. Lower or adjust the heat and add the sliced mushrooms. Fry, toss and turn for about 7 minutes until brown all over. After 7 minutes, add a few small dashes of balsamic vinegar, raise the heat and keep tossing rapidly for about one more minute until the mushrooms are glazed.
2. Immediately transfer the caramelized mushrooms on a serving dish and add to the soup portions (a serve yourself thing cause not everyone likes mushrooms!) or mix them directly into the entire soup prior to serving. As desired.

To Add Roasted Cashews:

1. Toss together in a bowl:
   • 250-300 grams raw cashews
   • 1 tsp olive oil (or a bit more if need be)
   • 1 tsp powdered smoked paprika
   • ¹/₂ tsp powdered cumin
   • A small dash of soya sauce
   • A small dash of maple syrup
   • Some salt
2. Toss until the cashews are evenly coated with the oil and seasonings.
3. Spread on a baking sheet lined with parchment and bake in pre-heated oven at 220°C/ 428°F (Regular) or 200°C/ 392°F (Fan) on middle rack for 7-10 minutes, or longer until they are brown and a bit charred here and there.
4. Watch them so they don’t burn. Let cool. Great on soups or salads and also nice as a snack or for l’apéro with pre-dinner drinks.