John Myers
Pumpkin Apple Soup
The perfect pumpkin apple soup recipe with a picture and simple step-by-step instructions.
- 200 g Cauliflower fresh
- 2 tbsp Rapeseed oil
- Salt
- 500 g Hokkaido pumpkin
- 1 Apples red
- 1 Onion red
- 4 tbsp Oil
- 500 ml Vegetable broth
- 100 ml Whipped cream
- 1 tsp Dried marjoram
- Salt and pepper
- 1 Splash Lemon juice
- 4 Stems Parsley
- 2 tbsp Pumpkin seed oil
- Preheat the oven to 200 degrees (convection 180 degrees). Divide cauliflower florets into 2cm pieces. Mix with 2 tablespoons of oil and a little salt, place on a baking sheet lined with baking paper. In the hot oven on the middle rack for about 15 minutes. roast.
- Peel the Hokkaido pumpkin, remove the seeds with a spoon. Roughly dice the pulp. Peel, halve and core the apple and cut the apple halves into large pieces. Peel the onion and cut into large cubes. Put everything in a saucepan with 4 tablespoons of oil approx. Simmer for 3 minutes. Pour in the vegetable stock and whipped cream. Season with salt, pepper and marjoram. Bring to the boil and cook covered for about 20-25 minutes over a medium heat.
- Purée the vegetables very finely with a blender. Season to taste with salt and a splash of lemon juice. Roughly chop the parsley. Arrange the pumpkin and apple soup on plates, serve with pumpkin seed oil, roasted cauliflower and parsley.
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