This apple and pumpkin soup is perfect for enjoying the comforting aromas of fall. This soup is creamy and tastes great when the earthy sweetness of pumpkin gets mixed with the vivid, acidic taste of apples. This soup keeps you full whether you consume it for lunch or dinner. Add a hint of organic herbs and spices from the leading herbal store to enhance the flavor of your soup. A seasonal food, this soup pairs wonderfully with crusty bread or a light salad topped with crunchy pumpkin seeds and fragrant sage. Enjoy the flavors of fall with each spoonful of this soup.
Ingredients:
- 1 medium-sized pumpkin
- 2 large apples, peeled, cored, and chopped
- 1 large chopped onion
- 2 minced cloves of garlic
- 2 tablespoons of olive oil
- 4 cups of vegetable broth (organic if possible)
- 1/4 cup of pure maple syrup (for a touch of slight sweetness)
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- Minimum amount of salt and black pepper
- 1/2 cup of coconut milk (optional, for creaminess)
- Pumpkin seeds for garnishing (optional)
- Fresh sage leaves or parsley for garnish
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Instructions:
- Start with the pumpkins: To start on the recipe, you need to first divide the pumpkin into two halves. Remove all the seeds within, and place the sliced portion on a baking pan properly. Then roast for about 45 minutes at 400 F or 200 C, or until it is rather tender. Keep the cooked pumpkin aside. If you are going to use an organic canned pumpkin purée, then this step is not necessary.
- Saute the spices: Take a large saucepan, place it on low to medium flame, and pour two teaspoons of olive oil into the pan. Following that, incorporate the chopped onions, which should be cooked for roughly five minutes. After smelling appetizing and fragrant, put the garlic and cook for two extra minutes for additional taste.
- Cook the Apples: Cut the apples into small pieces and then place those pieces into the pot along with the rest of the marinade. To prepare it, cook it for nearly five minutes. Keep it aside once it gets soft.
- Blend the Ingredients: Now pour the vegetable broth and the pumpkin purée into the pot. Afterward, blend the cloves, nutmeg, ginger, and cinnamon into the pot. Make sure to blend the seasons well, then let it settle down and cook for not less than, fifteen minutes or more.
- Blend Soup: With the immersion blender, blend all the ingredients to a smooth paste, otherwise, you can take small quantities of the soup and blend until it is very fine. After that, use a spoon to stir with the coconut milk in the event you want to have more of a creamy gravy.
- Add Sweetener and Seasoning: Add the pure maple syrup into the soup container and stir it, then season the soup with black pepper and salt of your choice. When you are done preparing your soup, you should add sugars, salt, and other spices to the liquid if it tastes bland.
- Serve the soup: At the end, pour equal portions of the soup into the bowls for serving the soup. You can include fresh parsley or fresh sage leaves and pumpkin seeds for sprinkling and garnishing.
- Enjoy the soup: Organic cinnamon can also be added to it if one wants to have a better taste of the food to be prepared. Last but not least, serve it on a piece of thick bread.