Apple and Pumpkin Soup

Ingredients

Procedure

1. Place diced pumpkin in a roasting tin with the onion, garlic and coriander seeds. Add the oil and toss together.
2. Roast in hot oven for 20-30 minutes. When cool enough to handle, use a spoon to scoop the pumpkin flesh into a food processor.
3. Add the rest of the roast vegetables, Schwartz for Chef Bramley Apple Sauce and half the stock. Blend until smooth.
4. Transfer to a large pan, add the remaining stock, crème fraîche and season to taste. Gently bring to the boil.
5. To serve, ladle into bowls and add a spoonful of crème fraîche. Garnish with a few pumpkin seeds (optional).