Since the cooler days have arrived, a soup season is in full swing once again. I’ve shared only two soup recipes on my blog so far, so it’s time for a new one!
When I first heard about adding an apple to a pumpkin soup, I wasn’t quite sure about that. I tried it today and it was really good! You can’t taste the apple almost at all, it adds just a hint of sweetness and makes this simple soup a little more fun. I also tend to roast vegetables when I’m making a soup with veggies, I think it adds much more flavour. You should definitely give it a try!
Have a nice day guys! ♥
- 1 (about 1.2 kg) pumpkin, peeled, seeded, chopped into cubes
- 1 big red apple (or 2 small ones), peeled and cut into cubes
- 3 cups vegetable stock (or more if you prefer a thin soup)
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 3 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- for soup garnish: coconut milk, fresh parsley, a handful of chopped almonds
- Preheat oven to 180°C / 356°F. Line a baking tray with a sheet of parchment paper.
- Arrange cut pumpkin and apple in a single layer, on the prepared tray. Drizzle with 2 tablespoons of olive oil. Season with salt and pepper. Roast in preheated oven, for about 30-40 minutes or until tender.
- Then heat 1 tablespoon of olive oil in a pot, add onion and garlic and stir-fry for about 2 minutes. Add pumpkin and apple and vegetable stock. Add more salt or black pepper according to your taste. Bring to a boil, reduce the heat and simmer for about 5 minutes.
- Transfer the soup to a blender a mix until smooth.
- Put the chopped almonds in a dry skillet and place over medium heat. Roast for about 3 minutes or until crunchy.
- Before serving garnish the soup with coconut milk, almond pieces and parsley.