SHAVUOT – Pumpkin-Apple Soup

by Leah Halmagyi


  • 1kg butternut pumpkin, peeled and chopped
  • 8 eschalots, peeled
  • 2 Tbsp extra virgin olive oil
  • sea salt flakes and freshly-ground black pepper
  • 2 Granny Smith apples, peeled and diced
  • 1½L vegetable stock
  • 400ml coconut cream
  • 2 tsp fennel seeds
  • 1 tsp cumin seeds
  • pinch cayenne pepper


Preparation time: 20 minutes
Cooking time: 2 hours
Makes: 3L

1 Preheat oven to 190°C. Toss the pumpkin and eschalots in olive oil, then season with salt and pepper. Arrange in a roasting pan, then bake for 1 hour, until tender and caramelised.
2 Remove any dark parts from the pumpkin, then place in a large saucepan with the eschalots and remaining ingredients. Bring to a gentle simmer and cook for 40 minutes, topping up with water as needed. Season with salt, then serve.