Seweryn Dominsky
Hearty Pumpkin Apple Soup: A Cozy Autumn Delight
This Hearty Pumpkin Apple Soup is perfect for those crisp autumn days when you need something warm and comforting. The natural sweetness of apples paired with the creaminess of pumpkin creates a delightful harmony of flavors. Aromatic spices add depth to this nourishing soup, making it a must-have for fall.
Ingredients:
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 2 garlic cloves, minced
– 1 medium pumpkin, peeled and cubed (about 4 cups)
– 2 large apples, peeled, cored, and chopped
– 4 cups vegetable broth
– 1 cup unsweetened apple cider
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground ginger
– Salt and pepper to taste
– 1/2 cup heavy cream (optional)
– Fresh parsley, chopped (for garnish)
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent and fragrant, about 5 minutes.
2. Add the pumpkin and apples to the pot. Stir well to coat the pumpkin and apples with the oil and onions.
3. Pour in the vegetable broth and apple cider. Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the pumpkin and apples are soft and tender.
4. Remove the pot from the heat and allow the mixture to cool slightly. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth.
5. Return the blended soup to the pot. Stir in the ground cinnamon, nutmeg, and ginger. Season with salt and pepper to taste. If desired, add the heavy cream for extra richness and stir well.
6. Reheat the soup over low heat until warmed through, but do not allow it to boil after adding the cream.
7. Serve the soup hot, garnished with chopped fresh parsley.
This Pumpkin Apple Soup is a perfect starter for your autumn meals or it can be enjoyed as a light meal on its own with some crusty bread. Enjoy!
