Pumpkin cream soup with apple - a perfect blend of sweet and savory that will bring a comforting warmth on cool days. This easy-to-make recipe is ideal for a quick dinner, but also to impress your guests. I will show you step by step how to achieve a delicious soup, rich in flavors, with a refined taste that will delight your senses.
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 4-6
Ingredients:
- 1.5 liters chicken broth (or vegetable broth for a vegetarian option)
- 2 medium carrots, peeled and diced
- 1 large onion, chopped
- 1 parsnip, peeled and diced
- 1 medium potato, peeled and diced
- 1/2 pumpkin (about 500g), peeled and cut into thick slices of 1.5 cm
- 1 large apple, peeled and sliced
- 2 tablespoons sour cream
- Salt and pepper to taste
- Chili flakes for garnish
- Chili-infused oil (optional)
- Basil-infused oil (optional)
- A few watercress leaves for garnish
- 1 teaspoon butter
- Fried apple slices for serving
Step by step:
1. Preparing the chicken broth:
If you have leftover chicken (neck, fat, wings), now is the time to use it! Put it in a pot with 2 liters of water and let it boil for about 20 minutes. If you don't have chicken, no problem! You can make a delicious broth from vegetables alone. In this case, add half a celery, a bell pepper, and a bay leaf for extra flavor.
2. Preparing the vegetables:
Peel the carrots, parsnip, and potato, then dice them. In a pot, add the diced vegetables and the strained chicken broth. Let the mixture boil for 30 minutes until the vegetables are tender.
3. Preparing the pumpkin and apple:
Meanwhile, wash the pumpkin and apple. Cut the pumpkin into thick slices of 1.5 cm and arrange them on a baking tray lined with parchment paper. Place the tray in a preheated oven at 190 degrees Celsius for 20 minutes. After 20 minutes, add the apple slices and bake for another 10 minutes until the pumpkin is tender and the apple has caramelized slightly.
4. Blending the soups:
After the vegetables in the pot have boiled, add the roasted pumpkin and apple, then use an immersion blender to puree the mixture. You can adjust the soup's consistency by adding a little water or broth if necessary.
5. Finalizing the soup:
Place the pot with the pureed soup over low heat, add salt and pepper to taste, and the 2 tablespoons of sour cream. Stir well and let the soup come to a boil, then turn off the heat.
6. Serving:
Pour the pumpkin cream soup into bowls, drizzling each serving with a few drops of chili oil and basil oil if using. Garnish with crushed chili flakes and a few watercress leaves. In a skillet, lightly fry the apple slices in butter and serve them alongside the soup for a contrast of textures and flavors.
Practical tips:
- If you want a spicier soup, you can add a finely chopped fresh chili during boiling.
- This soup can be stored in the refrigerator for up to 3 days and can be frozen for a maximum of 3 months.
- If you prefer a sweeter taste, you can add a teaspoon of honey or maple syrup during blending.
Calories and nutritional benefits:
This soup is not only delicious but also healthy! Pumpkin is an excellent source of vitamin A and antioxidants, while apples provide fiber and essential vitamins. A serving of pumpkin cream soup with apple contains about 200 calories, offering you a nutritious lunch or dinner without feeling guilty.
Frequently asked questions:
- Can I use frozen pumpkin? Yes, but make sure to fully thaw it before baking.
- How can I enhance the flavor of the soup? Try adding spices like nutmeg or fresh ginger for an extra kick.
- What can I serve alongside the soup? A slice of garlic toast or a green salad would perfectly complement this meal.
In conclusion, pumpkin cream soup with apple is a simple yet sophisticated recipe that combines seasonal ingredients to create a comforting dish. I invite you to try this recipe and enjoy every bite! Enjoy!
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 4-6
Ingredients:
- 1.5 liters chicken broth (or vegetable broth for a vegetarian option)
- 2 medium carrots, peeled and diced
- 1 large onion, chopped
- 1 parsnip, peeled and diced
- 1 medium potato, peeled and diced
- 1/2 pumpkin (about 500g), peeled and cut into thick slices of 1.5 cm
- 1 large apple, peeled and sliced
- 2 tablespoons sour cream
- Salt and pepper to taste
- Chili flakes for garnish
- Chili-infused oil (optional)
- Basil-infused oil (optional)
- A few watercress leaves for garnish
- 1 teaspoon butter
- Fried apple slices for serving
Step by step:
1. Preparing the chicken broth:
If you have leftover chicken (neck, fat, wings), now is the time to use it! Put it in a pot with 2 liters of water and let it boil for about 20 minutes. If you don't have chicken, no problem! You can make a delicious broth from vegetables alone. In this case, add half a celery, a bell pepper, and a bay leaf for extra flavor.
2. Preparing the vegetables:
Peel the carrots, parsnip, and potato, then dice them. In a pot, add the diced vegetables and the strained chicken broth. Let the mixture boil for 30 minutes until the vegetables are tender.
3. Preparing the pumpkin and apple:
Meanwhile, wash the pumpkin and apple. Cut the pumpkin into thick slices of 1.5 cm and arrange them on a baking tray lined with parchment paper. Place the tray in a preheated oven at 190 degrees Celsius for 20 minutes. After 20 minutes, add the apple slices and bake for another 10 minutes until the pumpkin is tender and the apple has caramelized slightly.
4. Blending the soups:
After the vegetables in the pot have boiled, add the roasted pumpkin and apple, then use an immersion blender to puree the mixture. You can adjust the soup's consistency by adding a little water or broth if necessary.
5. Finalizing the soup:
Place the pot with the pureed soup over low heat, add salt and pepper to taste, and the 2 tablespoons of sour cream. Stir well and let the soup come to a boil, then turn off the heat.
6. Serving:
Pour the pumpkin cream soup into bowls, drizzling each serving with a few drops of chili oil and basil oil if using. Garnish with crushed chili flakes and a few watercress leaves. In a skillet, lightly fry the apple slices in butter and serve them alongside the soup for a contrast of textures and flavors.
Practical tips:
- If you want a spicier soup, you can add a finely chopped fresh chili during boiling.
- This soup can be stored in the refrigerator for up to 3 days and can be frozen for a maximum of 3 months.
- If you prefer a sweeter taste, you can add a teaspoon of honey or maple syrup during blending.
Calories and nutritional benefits:
This soup is not only delicious but also healthy! Pumpkin is an excellent source of vitamin A and antioxidants, while apples provide fiber and essential vitamins. A serving of pumpkin cream soup with apple contains about 200 calories, offering you a nutritious lunch or dinner without feeling guilty.
Frequently asked questions:
- Can I use frozen pumpkin? Yes, but make sure to fully thaw it before baking.
- How can I enhance the flavor of the soup? Try adding spices like nutmeg or fresh ginger for an extra kick.
- What can I serve alongside the soup? A slice of garlic toast or a green salad would perfectly complement this meal.
In conclusion, pumpkin cream soup with apple is a simple yet sophisticated recipe that combines seasonal ingredients to create a comforting dish. I invite you to try this recipe and enjoy every bite! Enjoy!