Pumpkin and Apple Soup
A heartwarming soup that combines fresh sugar pumpkin and tart Granny Smith apples, perfect for chilly evenings.
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
- 1 teaspoon fresh thyme, chopped
- 4 cups stock (vegetable or chicken)
- 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
- Preheat the oven to 400°F (200°C). Cut the fresh sugar pumpkin into manageable chunks and rub them lightly with oil. Arrange the pieces on a baking sheet and roast for about 30-35 minutes until tender and caramelized.
Cooking
- In a large pot, melt the butter over medium heat. Add the diced sweet onions and minced garlic, sautéing until soft and fragrant, about 5 minutes.
- Stir in the smoked paprika and fresh thyme, allowing them to bloom for about one minute.
- Add the roasted pumpkin, stock, and chopped Granny Smith apple into the pot and let it simmer for 15 minutes to meld the flavors.
- Use an immersion blender to puree the mixture until silky smooth. If using a regular blender, allow it to cool slightly before blending.
- Return the pureed soup to the heat, stir in the cream, and season with salt and pepper to taste.
- Serve warm, garnished with a drizzle of cream and a sprinkle of fresh thyme if desired.
Notes
For a richer flavor, consider adding nutmeg or cinnamon while simmering. You can add leafy greens like spinach or kale to boost nutrition. If the soup is too thick while blending, add a splash of stock or cream to reach preferred consistency.