Method

• 1.
  Preheat oven to 200°C/180°C fan-forced.
• 2.
  Place whole pumpkin on a baking tray and roast for 1 hour. Set aside to cool. Discard skin and seeds, and cut flesh into chunks.
• 3.
  Melt 30g butter in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 5 minutes or until soft and translucent. Season with salt flakes and freshly ground black pepper. Add the ginger and allspice and cook, stirring, for 1 minute.
• 4.
  Add the pumpkin and chopped apple and give a good stir again to coat. Cover and cook for 5 minutes. Add the stock, increase heat to high and bring to the boil. Reduce heat to low and simmer for 15 minutes or until pumpkin and apple are completely soft. Cool slightly and puree with a stick blender.
• 5.
  Close to serving, melt the remaining 20g butter in a large frypan over low heat and cook the apple slices, in batches, for 5 minutes on each side until slightly caramelised and just tender.
• 6.
  To serve, top bowls of soup with a slice or two of apple, and scatter with parsley.