Pumpkin soup with apples and spices
4 servings
45 minutes
Pumpkin soup with apples and spices is a cozy and warming dish with hints of autumn tenderness. Historically, French cuisine is famous for its delicate cream soups, and this recipe is a wonderful example of culinary art. The sweetness of pumpkin and apples perfectly combines with the warmth of spices, creating an amazing balance of flavors – from velvety sweetness to spicy sharpness. This soup not only delights the taste but also fills the home with comforting aromas. It is perfect for cool evenings, festive meals, or simply to warm up with family. Serving it with jalapeños adds heat, while sour cream makes the flavor softer and creamier. This is not just a soup – it's a gastronomic journey into a world of warm and rich flavors.
1
Peel the pumpkin from the skin and seeds and chop it finely. Also, peel the apples from the skin and cores and chop them finely. Remove the seeds from the jalapeño and slice it into thin strips. Peel the onion and chop it finely.
- Pumpkin: 1 kg
- Red apples: 4 pieces
- Jalapeno pepper: 1 piece
- Onion: 1 head
2
Melt the butter in a large saucepan over medium heat. Add the finely chopped onion and sauté until soft for 5 minutes. Add the pumpkin and cook, stirring, for another 10 minutes until soft.
- Butter: 1 tablespoon
- Onion: 1 head
- Pumpkin: 1 kg
3
Add apples, spices, broth, and water to cover everything completely (you can add a bit more water). Bring to a boil, reduce heat, and simmer for about 30 minutes until the vegetables are tender.
- Red apples: 4 pieces
- Ground cumin (zira): 1.5 teaspoon
- Ground coriander: 0.5 teaspoon
- Cayenne pepper: 0.3 teaspoon
- Ground ginger: 0.5 teaspoon
- Freshly ground black pepper: 0.3 teaspoon
- Water: 2.5 glasss
- Chicken broth: 2 glasss
4
Blend the soup until pureed, adding more water if desired to reach the desired consistency.
- Water: 2.5 glasss
5
Serve with sour cream, sprinkled with jalapeño pepper.
- Sour cream: to taste
- Jalapeno pepper: 1 piece