John Myers
Soup: Pumpkin and Peach Soup with Avocado Topping
The perfect soup: pumpkin and peach soup with avocado topping recipe with a picture and simple step-by-step instructions.
Pumpkin and plum soup
- 2 tbsp Extra virgin olive oil
- 0,5 tsp Red chilli flakes
- 2 g Fresh ginger
- 350 g Butternut squash
- 150 g Fresh plums
- 800 ml Vegetable broth
- 200 ml Milk
- 1 tsp Black pepper
- 1 tsp Seasoned Salt
- 0,5 tsp Nutmeg
- 0,25 tsp Hot paprika powder
- 0,5 tsp Dried basil
- 0,5 tsp Dried celery leaves
- 1 tsp Dried oregano
- 2 tbsp Balsamic vinegar
- 3 tbsp Freshly squeezed lemon juice
Topping
- 0,5 piece Fresh avocado
preparation
- Put the oil with a little pepper and chilli flakes in a saucepan … Peel the ginger, coarsely chop it and let it marinate in the “spice oil” … Peel the pumpkin, remove the core and cut into coarse pieces … Wash the plums, core them and cut into coarse pieces share
Cook
- Heat a pot with oil and spices and sauté briefly … add the pumpkin pieces and stew for about 5 minutes … deglaze with the vegetable stock, bring to the boil and cook for about 10 minutes … add the plums and cook for about 15 minutes simmer … fill up with milk and puree until smooth … with pepper, herb salt, ground nutmeg, spice celery leaves, oregano and basil … round off with balsamic vinegar and lemon juice … bring to the boil and let simmer
Topping
- Peel the avocado, remove the stone and cut the pulp into large cubes
Serve
- Divide the pumpkin and plum soup on deep plates and add a quarter of the avocado pieces each
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