Roasted Apple-Pumpkin Soup

Its finally October and time to get those pumpkins cut out and lighted up to scare all those dark spirits who walk around between us away. But now when you have a pumpkin anyway why don't use whats inside it too? I found this recipe in my mums old recipe book and I felt like I needed to share it with you! Because by the end of following this (very!) easy recipe you end up having 10 servings of the most creamy and delicious pumpkin soup! I dare you to make this before you throw all those healthy pumpkin insides out! 

All you need is: 

1. 2 kilos of pumpkin insides (this not including the seeds) - cut into small pieces (sounds like a lot, but trust me, theres is a lot more than 2 kilos in those pumpkins!)
2. 4 large (I mean it when I say large!) apples  - peeled, cored and cut into small pieces
3. 3 (preferably chicken or vegetable) broth mixed with 1,5 liter boiling water
4. 1/2 dl olive oil 
5. 1/4 tsp. freshly ground pepper 
6. 1 1/4 tsp. cooking salt
7. Coarse cooking salt
8. The seeds from the pumpkin - washed and with no of the other pumpkin inside on them

Instructions:

1. Preheat oven to 235°C.
2. Mix the pumpkin insides (still not including seeds), half of the olive oil, the apples, 1 teaspoon salt and pepper in a large bowl. Spread the mix evenly on two (or more) large baking sheets. Roast the mix in the oven, stirring it once, for 45 minutes or until its very tender and starting to brown.
3. While the mix is in the oven, put the rest of the oil on a pan and put on the seeds and add as much coarse cooking salt as you like. Roast these until, when you taste them, it tastes like the actual seeds has disengaged from its vessel. Put them in a bowl and serve them as topping for the soup or snacks. 
4. When the mix in the oven is done put about one-fifth of the mix into a blender along with 2 dl of the broth-water. Puree it in the blender until its smooth. Now put it into a cooking pot and repeat until there is no more of the mix on the baking sheet in the oven. Heat the mix in the cooking pot with medium-low heat, stirring constantly to prevent splattering, for about 6 minutes. When these minutes are over you will have a absolutely delicious soup! 

1. Tip: Use 1/3 cup chopped hazelnuts and low fat yogurt for topping too. 
2. 
   

Bon appetite!

xx Emma