Pumpkin Puree Soup with Apples
Soups • European
Description
The amount of chopped pumpkin in relation to the apple should be approximately 3 to 1. The cooking time for the vegetables varies, so the onion, celery, and carrot should be chopped smaller, while the pumpkin and apple can be cut slightly larger.
Ingredients
- Spanish onions 1 head
- Celery stalk 1 piece
- Carrot 1 piece
- Olive Oil 2 tablespoons
- Butternut Squash 1 piece
- Green Apples 1 piece
- Water 10 fl oz
- Chicken Broth 25 fl oz
- Ground Nutmeg a pinch
- Ground Cinnamon a pinch
- Cayenne Pepper a pinch
- Coarse Salt to taste
- Ground Black Pepper to taste
- Chopped Sage Leaves to taste
Step-by-Step Guide
Step 1
In a pot, heat the olive oil over medium heat, add the finely chopped onion, celery, and carrot, and sauté for 5 minutes until softened, reducing the heat if necessary.
Step 2
Meanwhile, peel the pumpkin and apple, removing the seeds. Cut into small cubes.
Step 3
Add the pumpkin, apples, broth, and water to the pot. Bring to a boil, cover, reduce the heat, and simmer for about 30 minutes until the pumpkin is soft.
Step 4
Blend with an immersion blender until smooth. Season with salt to taste and add the spices.
Step 5
Serve, garnished with chopped parsley.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!