Apple and pumpkin soup with dorblu
6 servings
30 minutes
Apple-pumpkin soup with Dorblu is a harmony of sweetness and spiciness embodied in European culinary tradition. The delicate combination of pumpkin and apples gives the dish a light fruity note, while the blue cheese Dorblu adds an exquisite, slightly spicy touch. This soup warms and delights with its velvety consistency enhanced by a creamy texture. Roasted pumpkin seeds add a light crunch, creating a play of textures. The dish is perfect for a cozy autumn dinner or a festive feast. Its history begins in European culinary experiments where the combination of seemingly incompatible ingredients creates masterpieces. It is recommended to serve with crispy baguette or toasted bread to highlight the complexity of flavors.
1
Stew pieces of pumpkin and peeled apple in 0.5 liters of water for 15 minutes.
- Pumpkin pulp: 400 g
- Red apples: 1 piece
2
Thinly slice the leek (light parts), celery, and pepper, chop the garlic, and sauté in melted butter in a pan for 10 minutes.
- Leek: 1 stem
- Celery: 1 stem
- Sweet pepper: 0.5 piece
- Garlic: 2 cloves
- Butter: 40 g
3
Blend the pumpkin-apple mixture into a puree, add apple cider vinegar, and if needed, a little boiling water.
- Apple cider vinegar: 2 tablespoons
4
Add half of the roasted vegetables from the pan, blend again, and add the remaining vegetables.
- Leek: 1 stem
- Celery: 1 stem
- Sweet pepper: 0.5 piece
5
Bring the soup to a boil, cook for 2 minutes.
6
Roast pumpkin seeds in a dry pan for 3 minutes.
- Pumpkin seeds: 2 tablespoons
7
Crumble blue cheese into a bowl with cream, melt in the microwave for a minute, stirring.
- Dorblu cheese: 50 g
- Cream 20%: 150 ml
8
Pour the soup into bowls, drizzle with cheese and cream mixture, and sprinkle with roasted seeds.
- Dorblu cheese: 50 g
- Cream 20%: 150 ml
- Pumpkin seeds: 2 tablespoons