mmmmCameo®… Never was the phrase ‘let nature take it’s course’ so meaningful as when it comes to delving into the history of the Cameo apple. One day, a well-known Golden Delicious took a fancy to another well-known, the Red Delicious. Having spent some time together, courting, and the like, they produced a fantastic specimen of an apple, the Cameo. Ahhh, romance at its freshest. Not only did growers ‘ooooh’ and ‘aaaah’ over the beauty of this new arrival but were blown-away by the flavour and texture beneath the skin.
Now grown widely, they have become the ‘go-to’ apple for those looking for a distinctive, new taste, whilst remaining faithful to fruit grown on our own fair shores. With the season running from December to May, it’s the time to be jumping on that apple cart and taking advantage of their crunchy, juicy lusciousness!
We’ve made it really easy for you to find out where you can lay your hands on them, just look at our Where To Buy page.
2 tablespoons olive oil
2 small onions chopped finely
3 garlic cloves chopped finely
500g peeled and chopped pumpkin
1 large Cameo apple
1/4 teaspoon Cinnamon
1/2 teaspoon salt
650ml vegetable stock
2 tablespoons pumpkin seeds roasted and hulled
2 teaspoons sugar
85ml apple juice
Heat oil in a large saucepan over medium heat; add onion; cook 5 minutes, stirring occasionally. Add garlic; cook 2 minutes. Add pumpkin, apples, cinnamon, and 1/4 teaspoon salt; cook 5 minutes, stirring often. Add stock; bring to a boil. Reduce heat to medium-low; simmer 25 minutes or until pumpkin and apples are tender.
While your soup cooks, combine pumpkin seeds, sugar, and remaining 1/4 teaspoon salt in a medium nonstick skillet over medium heat. Cook 7 minutes or until sugar melts and seeds are toasted, stirring often. Transfer to a plate; cool completely, breaking up any clumps.
Place half of pumpkin mixture in a blender, remove center piece of blender lid (to allow steam to escape). Secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Place soup in a bowl. Repeat procedure with remaining pumpkin mixture. Pour in apple juice and reheat in pan if needed. Divide soup evenly among 8 bowls; sprinkle evenly with toasted seeds
When Pumpkins are in short supply this is equally delicious made with butternut squash or sweet potato
Recipe credit – Cook Light website