Pumpkin Soup with Apples

A rich and creamy autumn soup that captivates with its beautiful color and convinces with an excellent taste. Optionally, enrich it with the addition of (toasted) pumpkin seeds and a few drops of good oil.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 62 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 3 spoons Oil, vegetable oil, canola

  • 600 g Pumpkin, raw

  • 1 piece Onion, raw

  • 2 piece Apple, fresh

  • 1 l Soup base, chicken, cube

  • 0.25 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 0.25 teaspoons Spices, cinnamon, ground

Steps

  1. Preheat the oven to 200 degrees Celsius. Line a baking tray with baking paper. Wash the pumpkin and cut it into slices. Remove the seeds, then arrange the slices on the prepared baking tray. Season them with pepper and salt, and drizzle with a little oil. Bake in the preheated oven for 30 to 40 minutes, or until the pumpkin flesh softens.

  2. Remove the baking tray with the roasted pumpkin slices from the oven and let them cool slightly. Peel and finely chop the onion. Wash the apples and cut them into quarters. Remove the stems and cores, then cut the quarters into small cubes.

  3. Heat 1.5 tablespoons of oil in a pot. Add the onion and apples, and sauté them over moderate heat for about 10 minutes, stirring occasionally. Then add the roasted pumpkin flesh, scraping it off the skin with a fork (if the pumpkin has a thin skin, add the whole pieces). Mix well and pour in the soup base. Season with pepper, cinnamon, and salt, and cook over moderate heat for another 10 to 12 minutes.

  4. Remove the pot from the heat and blend the soup smoothly with an immersion blender. Serve the prepared soup in soup bowls or deep plates and enjoy.

Nutrition Information (Per 100g)

  • Calories: 61.07 kcal
  • Fat: 2.91 g
    • Saturated Fat: 0.19 g
  • Carbohydrates: 8.06 g
    • Sugars: 3.69 g
  • Protein: 0.78 g
  • Fiber: 0.58 g