in Soup Recipes

Pumpkin soup with apple

updated

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Ingredients for 8 servings:

  • 1 large pumpkin(s) (butternut), peeled and diced
  • 2 onions, finely diced
  • 2 apples, sour, peeled and diced
  • 300 ml apple juice
  • 1 liter vegetable broth
  • Salt and pepper, white
  • Cayenne pepper
  • 1 pinch of cinnamon
  • 8 tsp crème fraîche
  • some pumpkin seed oil (as needed)
  • Oil, for steaming

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a slightly different compilation

Sauté the diced onions until translucent, then add the pumpkin and apple cubes and sauté. First, add half of the vegetable stock and simmer for about 30 minutes. Pass through a food mill. Return to the saucepan, add the remaining stock and apple juice, bring to a boil briefly, and season to taste. Garnish each dish with a teaspoon of crème fraîche and drizzle with pumpkin seed oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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