Pumpkin Puree Soup with Apples
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
The amount of chopped pumpkin in relation to the apple should be approximately 3 to 1. The cooking time for the vegetables varies, so the onion, celery, and carrot should be chopped smaller, while the pumpkin and apple can be cut slightly larger.
Ingredients
- Spanish onions - 1 head
- Celery stalk - 1 piece
- Carrot - 1 piece
- Olive Oil - 2 tablespoons
- Butternut Squash - 1 piece
- Green Apples - 1 piece
- Water - 8 fl oz
- Chicken Broth - 24 fl oz
- Ground Nutmeg - a pinch
- Ground Cinnamon - a pinch
- Cayenne Pepper - a pinch
- Coarse Salt - to taste
- Ground Black Pepper - to taste
- Chopped Sage Leaves - to taste
Step by Step guide
Step 1
In a pot, heat the olive oil over medium heat, add the finely chopped onion, celery, and carrot, and sauté for 5 minutes until softened, reducing the heat if necessary.
Step 2
Meanwhile, peel the pumpkin and apple, removing the seeds. Cut into small cubes.
Step 3
Add the pumpkin, apples, broth, and water to the pot. Bring to a boil, cover, reduce the heat, and simmer for about 30 minutes until the pumpkin is soft.
Step 4
Blend with an immersion blender until smooth. Season with salt to taste and add the spices.
Step 5
Serve, garnished with chopped parsley.
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