Ingredients
1kg pumpkin
500g parsnips
2 medium onions
6 cloves garlic
1 litre milk
2 litres chicken stock
1 tsp mild curry powder
2 tsps tomato paste
1 knob butter
2 tsps honey
1 tsp apple cider
1 apple to garnish
Pumpkin seeds to garnish

Method

Preheat the oven to 200˚C or 180˚C fan-forced.

Toss the pumpkin, parsnip and onions and some oil, season and place on a lined baking tray.

Roast for 45-60 minutes or until tender and cooked through.
When the vegetables are ready, place a large, wide-based pot over medium heat.

Add oil and fry the garlic for about five minutes, then add the curry powder and fry briefly.

Add the cooked vegetables to the pot and stir. Add two litres of chicken stock and the tomato paste, and simmer for half an hour.  Once cooked, purée with a stick blender, check and adjust the seasoning.

Add butter to a pan along with apple segments, cider, honey and some thyme. Sauté for a few minutes on medium heat until the apples are tender but with a slightly crispy middle.

Pour the soup into a bowl, and garnish with the apples and pumpkin seeds.

Roberta Preca is a Chef patron at Tal-Familja Restaurant, Marsascala.