Pumpkin and Apple Soup
A comforting autumn dish featuring a creamy blend of roasted pumpkin and tart Granny Smith apples, perfect for cozy evenings and festive gatherings.
Ingredients
For the Soup
- 1 large fresh sugar pumpkin or pie pumpkin Cut into manageable chunks
- 2 tablespoons oil For roasting the pumpkin
- 1 large sweet onion Diced
- 2 cloves garlic Minced
- 2 tablespoons butter For sautéing
- 1 teaspoon smoked paprika For flavor
- 1 teaspoon fresh thyme Chopped
- 4 cups stock Vegetable or chicken stock
- 1 large Granny Smith apple Peeled, cored, and chopped
- 1/2 cup real cream For finishing
- 1 teaspoon salt To taste
- 1 teaspoon pepper To taste
Instructions
Preparation
- Cut the fresh sugar pumpkin into manageable chunks. Rub them lightly with oil and arrange on a baking sheet.
- Roast the pumpkin in the oven at 400°F (200°C) for 30-35 minutes until tender and caramelized.
Soup Cooking
- In a large pot, melt the butter over medium heat. Add the diced sweet onions and minced garlic, cooking until soft and fragrant, about 5 minutes.
- Stir in the smoked paprika and fresh thyme, allowing them to bloom for about 1 minute.
- Add the roasted pumpkin, stock, and chopped Granny Smith apple to the pot. Simmer for 15 minutes.
Blending and Finishing
- Use an immersion blender or regular blender to puree the mixture until silky smooth.
- Return to heat, stir in the cream, and season with salt, pepper, and extra smoked paprika to taste.
Notes
Roast onions alongside the pumpkin for extra sweetness. Substitute fresh thyme with dried thyme or sage. For a richer soup, add coconut milk or increase the cream.