Pumpkin and apple soup - Telegraph 1 clove of garlic, minced 3 apples, peeled and chopped 1 litre of stock (I use homemade chicken) or 500ml stock and 500ml whole milk 1 teaspoon of dark brown sugar 2 tablespoons of light olive oil In a large saucepan, on a medium heat, soften the onions in the oil for about 5 minutes without colouring. Add the pumpkin, apple, chilli, ginger and garlic and stir so that the onions and pumpkin are all coated in the oil. Put the lid on and continue to cook on a medium heat for 7-8 minutes, stirring from time to time. Add the brown sugar and stir. Add the stock, or stock and milk mixture, and bring to a very gentle simmer for 10 minutes or until the pumpkin is very soft. Blend with a hand blender or in a liquidiser in batches until velvety. Season with some salt and pepper, reheat and serve topped with a small spoonful of crème fraîche. Bella Thomas-Ferrand is a private chef, Simpkin and Roses