I don't know about you but when the weather starts to turn colder, I find myself wanting to eat nothing but bowl upon bowl of warm soup. This means that when the fall starts, I am instantly drawn to all sorts of vegetables and flavours to create tasty dishes. Now, I'm no culinary expert but last week, I made a curried pumpkin and apple soup and it was b-e-a-uuutiful!

Ingredients (4-6 servings): 

1 onion

2 leeks

2 garlic cloves

2 apples

1 pumpkin

2 tbsp garam masala

1 tbsp mixed spice

1/2 cup coconut milk

4 cup chicken stock

1 tbsp olive oil

Salt and pepper

Double cream - for the finishing swirl 

How to:

Take out the seeds from the pumpkin and bake in the oven for around 45 mins. Scoop out the insides and disregard the skin. 

Then chop the onion, apples, leeks and garlic and add to a large pot, along with the olive oil. Sauté until the vegetables start to go soft and the apples have a golden hue (this should take 5-10 mins). 

Add the garam masala powder and mixed spice and give it a good ol' stir. Return the pan lid and leave on a low heat for a couple of minutes. 

Make up the chicken stock; I used two Oxo cubes with 4 cups of water. Add the stock and the pumpkin purée to your pan and increase to a medium-high heat. Bring to the boil, then lower the heat and allow the mixture to simmer for 15-20 mins. 

To smooth out, add the contents of the pan in to an electric blender, tip in the coconut milk and whizz away. Taste - the best bit of preparing any dish! - and add salt and/or pepper if needed.

Once at the desired consistency, pour in to bowls and enjoy! To make it look a little fancier, you could add a swirl of cream and to bulk up the meal a bit, you could always serve with a couple of slices of bread (Mediterranean bread went down a treat in my household!).

Easy to do and totally yummy. It's the perfect Autumnal soup. 

Do you have any favourite soup recipes? Let me know in the comments below!