Roasted Pumpkin Apple Soup

denisa (45)in #food • 7 years ago (edited)

Since the cooler days have arrived, a soup season is in full swing once again. I’ve shared only two soup recipes here so far, so it’s time for a new one!

When I first heard about adding an apple to a pumpkin soup, I wasn’t quite sure about that. I tried it today and it was really good! You can’t taste the apple almost at all, it adds just a hint of sweetness and makes this simple soup a little more fun. I also tend to roast vegetables when I’m making a soup with veggies, I think it adds much more flavour. You should definitely give it a try!

INGREDIENTS

Serves 4

1 (about 1.2 kg) pumpkin, peeled, seeded, chopped into cubes
1 big red apple (or 2 small ones), peeled and cut into cubes
3 cups vegetable stock (or more if you prefer a thin soup)
1 onion, peeled and chopped
2 garlic cloves, peeled and chopped
3 tbsp olive oil
1 tsp sea salt
1/2 tsp freshly ground black pepper
for soup garnish: coconut milk, fresh parsley, a handful of chopped almonds

DIRECTIONS

Preheat oven to 180°C / 356°F. Line a baking tray with a sheet of parchment paper.
Arrange cut pumpkin and apple in a single layer, on the prepared tray. Drizzle with 2 tablespoons of olive oil. Season with salt and pepper. Roast in preheated oven, for about 30-40 minutes or until tender.
Then heat 1 tablespoon of olive oil in a pot, add onion and garlic and stir-fry for about 2 minutes. Add pumpkin and apple and vegetable stock. Add more salt or black pepper according to your taste. Bring to a boil, reduce the heat and simmer for about 5 minutes.
Transfer the soup to a blender a mix until smooth.
Put the chopped almonds in a dry skillet and place over medium heat. Roast for about 3 minutes or until crunchy.
Before serving garnish the soup with coconut milk, almond pieces and parsley.

Thank you all for reading!

Have a nice day guys!

Deny Xx♥

If you're looking for more food inspiration, you can check my Instagram here:

https://www.instagram.com/denisakusnirova/