Pumpkin puree soup with apples
4 servings
30 minutes
Pumpkin puree soup with apples is a refined dish of European cuisine that combines the tenderness of pumpkin and the refreshing tartness of green apples. Its origin is linked to autumn culinary traditions when vegetables and fruits reach their peak ripeness. The velvety texture of the soup is created by finely blending the ingredients, while the addition of nutmeg, cinnamon, and cayenne pepper gives it a warming aroma. This soup is perfect for a cozy family dinner or a festive table. It is served with chopped parsley that complements the flavor palette with freshness. It pairs excellently with crispy croutons or rye bread, creating a harmonious balance of softness and crunch. Rich in vitamins, it is beneficial for health and supports immunity during the cold season.
1
In a pot, heat olive oil over medium heat, add finely chopped onion, celery, and carrot, and sauté for 5 minutes until softened, reducing heat if necessary.
- Yellow onion: 1 head
- Celery stalk: 1 piece
- Carrot: 1 piece
- Olive oil: 2 tablespoons
2
Meanwhile, peel the pumpkin and apple, remove the core, and cut them into small cubes.
- Butternut Squash: 1 piece
- Green apples: 1 piece
3
Add pumpkin, apples, broth, and water to the pot. Bring to a boil, cover with a lid, reduce heat, and simmer for about 30 minutes until the pumpkin is soft.
- Butternut Squash: 1 piece
- Green apples: 1 piece
- Vegetable broth: 3 glasss
- Water: 1 glass
4
Blend until pureed. Add salt to taste and add spices.
- Coarse salt: to taste
- Ground nutmeg: pinch
- Ground cinnamon: pinch
- Cayenne pepper: pinch
- Freshly ground black pepper: to taste
5
Serve sprinkled with chopped parsley.
- Chopped parsley: to taste