Pumpkin Soup with Apples, Spices, and Raisins
⏳ Time
40 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
You can use vegetable broth from a cube; it doesn't play a crucial role here. Instead of juice, cider is a good alternative if you have some in the fridge. The soup served in bowls can also be sprinkled with pumpkin or sunflower seeds (of course, without the shells). Caramelized seeds would be a great addition: eda.ru/snack/recipe25985/caramelized-pumpkin-seeds. Pair it with something sweet — cider, sherry, or even port wine.
Ingredients
- Pumpkin - 28.2 oz
- Pickled Apples - 14.1 oz
- Onion - 1 head
- Grated Ginger Root - to taste
- Ground Cinnamon - ½ teaspoon
- Ground Nutmeg - 1 teaspoon
- Chicken Broth - 25 fl oz
- Olive Oil - 2 tablespoons
- Apple juice with pulp - 8 fl oz
- Pistachios - 4 tablespoons
- Raisins - 4 tablespoons
Step by Step guide
Step 1
Peel the apples and pumpkin, remove the cores, and cut them into large pieces. Peel and finely chop the ginger. Pour boiling water over the raisins and soak them.
Step 2
Heat olive oil or a mixture of olive and butter in the bottom of a large pot; finely chop the onion and sauté it in the pot until soft (5–8 minutes), stirring occasionally.
Step 3
Stir in the cinnamon and nutmeg; sauté them together for a minute to release the spices' aroma.
Step 4
Add the pumpkin, apples, and ginger to the same pot; sauté over high heat for a minute, then pour in the broth. Bring to a boil, reduce the heat, cover, and cook for 20–30 minutes until the pumpkin is very soft.
Step 5
Allow the soup to cool slightly, then puree it in a food processor or with an immersion blender — since all the ingredients will be soft, this won't require much effort. Add the apple juice, heat it up, and season with salt and pepper to taste.
Step 6
Ladle the soup into bowls, adding raisins and pine nuts to each.
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