Pumpkin Cream Soup with Baked Apples

Pumpkin Cream Soup with Baked Apples

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 60 minutes

A simple warming autumn pumpkin soup recipe.

All ingredients for this soup are baked in the oven. As a result, it has a deeper concentrated flavor and maximum bright color.

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Cut pumpkin into large pieces about 2 cm thick, put on a baking sheet.

Bake in the preheated oven at 190C until tender. It will take about 20-25 minutes depending on pumpkin variety.

Cut the apples into halves and remove the seeds. Put the slice up into the baking dish and bake for 15-25 minutes.

You can bake apples together with pumpkin.

Finely chop the onion. In a pot with a thick bottom, melt the butter and vegetable oil over medium heat. Put onion and fry, stirring occasionally, until soft, about 5-6 minutes.

Add stock.

Add baked pumpkin and apples. Bring to a boil.

Grind with blender until smooth. Add salt.

For a smoother texture, rub the soup through a sieve. Add cream, bring to a boil again. Remove from heat annd serve.

Bon Appetit!

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