Pumpkin soup with apples and walnuts
Ingredients
- 1 tablespoon vegetable oil
- 1/2 onion
- 1 clove of garlic
- 2 teaspoons grated ginger
- a piece of fresh chili
- 2 smaller or medium apples (regular, dessert)
- 500 g roasted pumpkin without skin (or fresh pumpkin if preferred)*
- 1/3 teaspoon cinnamon
- salt and pepper
- approx. 1.25 liter vegetable or vegan broth
Preparation
- Heat the oil in a larger pot with a thick bottom, add onion and fry until translucent. Then add grated garlic, grated ginger and halved, seeded chili. Fry for a minute.
- Add peeled, seeded and diced apples (and raw pumpkin diced - if using). Fry, stirring from time to time for about 4 - 5 minutes. If the vegetables start to stick to the bottom of the pot, you can add 2 - 3 tablespoons of broth. Now add roasted pumpkin cut into pieces. Season with salt, pepper, cinnamon and bring to a boil.
- Pour in broth in an amount so that it reaches 2 cm above the level of vegetables. Bring to a boil, cover and cook for about 10 minutes on reduced heat until pumpkin is soft. Blend into smooth puree, adding more boiled broth if needed.
Tips
Serving suggestion
Freshly ground colored pepper, walnuts toasted on a dry pan, bread baked in a cast-iron pot with thick and crispy crust e.g. with gorgonzola addition (from this recipe). The hot soup can be sprinkled with crumbled gorgonzola or drizzled with coconut milk.
Instructions
* How to roast pumpkin:
about 2 kg pumpkin wash and cut into about 6 pieces, remove seeds. Place on a baking sheet skin side down and put into an oven preheated to 200 degrees C. Bake for about 1 hour, or until pumpkin is soft (a fork inserted will easily penetrate the flesh). Scoop the flesh from the roasted pumpkin with a spoon and blend it with a blender into smooth puree. Measure the required amount.