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Pumpkin, apple and cider soup: A sweet and distinctively seasonal soup, great as either a light lunch or starter. To produce take 1.5kg of pumpkin, 200g  bramley
apples, a medium eating apple, a large onion, 2 cloves of garlic, 40g
of unsalted butter, a good pinch of ground allspice, a good pinch ground
ginger, 600ml of chicken or vegetable stock, 600ml of dry cider and
fine sea salt and black pepper to season. Peel and deseed the pumpkin or
squash, and cut the flesh into chunks (you should have about 1kg
prepared weight). Peel, core and roughly chop the apples. Peel and
finely chop the onion. Peel and crush the garlic cloves. In a deep pan,
fry the onion and garlic in the butter until soft, 3-4 minutes. Season,
stir in the spices, and fry for a minute more. Add the apple and
pumpkin, cover and continue cooking for about 10 minutes. Add the stock
and cider, bring just to the boil, then gently simmer for 20 minutes.
Whiz or blend in batches. Check the seasoning and warm through to serve.
Garnish with slices of eating apple lightly
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