Pumpkin and apple soup

Serves 6

Ingredients

1 tbsp olive oil
2 onions, peeled and chopped
1 clove garlic, peeled and crushed
500g/1lb 2oz pumpkin, skinned, seeded and cubed
2 baking apples, peeled, cored and chopped
2 sprigs fresh sage
salt and pepper
570ml/1 pint vegetable stock
300ml/½ pint dry cider or apple juice

What to do

1. Heat the oil in a large saucepan and add the onions and the garlic. Cook for 2 minutes and then add the pumpkin, chopped apples and sage.
2. Cook for another 2 minutes, season well and add the stock and the cider or apple juice. Bring to the boil and simmer for 15-20 minutes until the ingredients are tender.
3. Liquidise and serve piping hot with crusty bread.

Yoga Wellbeing Tip

After you have finished carving out your face, use your leftover pumpkin flesh for this recipe.

Make sure you all enjoy your Hallow’s Eve.