Pumpkin and Apple Soup with Cilantro Pesto
4 servings
30 minutes
Pumpkin and apple puree soup with cilantro pesto is a refined blend of French gastronomy and autumn comfort. Inspired by Provençal traditions, this delicate soup combines the sweetness of pumpkin with the slight tartness of green apples, creating a balanced and rich flavor. Roasted vegetables infused with garlic and onion aromas take on caramel notes, while cilantro pesto adds freshness and a spicy touch. This soup is perfect for warming autumn evenings, light lunches, or elegant dinners. Serving it with crispy baguette or walnuts highlights its rich texture. The dish not only delights the palate but is also a true culinary masterpiece that captivates with its aromas and harmony of ingredients.
1
Prepare pesto from cilantro (see note).
- Pesto: to taste
2
Preheat the oven to 200 degrees.
3
Clean the pumpkin and cut it into small pieces.
- Pumpkin Squash: 1.2 kg
4
Place pieces of pumpkin, quartered onion, peeled garlic cloves, and quartered apples in a dish. Drizzle with olive oil, season with salt, and sprinkle with chili. Mix and bake in the oven for 40 minutes until soft and slightly browned, stirring every 10 minutes.
- Pumpkin Squash: 1.2 kg
- Onion: 2 heads
- Garlic: 3 cloves
- Green apples: 2 pieces
- Extra virgin olive oil: 2 tablespoons
- Coarse salt: to taste
- Chili powder: to taste
5
Place half of the vegetables in a blender and add 2 cups of broth. Blend until pureed. Repeat the same with the remaining vegetables and broth.
- Vegetable broth: 4 glasss
- Pumpkin Squash: 1.2 kg
- Onion: 2 heads
- Garlic: 3 cloves
- Green apples: 2 pieces
6
Pour the soup into a pot, add salt and sprinkle with chili. Bring to a boil over low heat and serve with a bit of cilantro pesto on the plates.
- Coarse salt: to taste
- Chili powder: to taste
- Pesto: to taste