Smooth Pumpkin and Apple Soup
A smooth soup of roasted pumpkin and apple, cooked with onion and sage. Makes 4 servings.
Roasted pumpkin, apple, and sage come together in this smooth soup. Roast the pumpkin until tender, cook the base in a saucepan, then blend the mixture before serving.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Roast the pumpkin
Preheat the oven to 200 °C. Place the pumpkin cut-side down on a baking tray and roast for 50 minutes, or until the flesh is easy to pierce with a fork. Let it cool enough to handle, then scoop out the flesh with a spoon.
Temperature: 200 °C / 392 °FReady to continue when: The flesh is tender when pierced with a fork and can be scooped out with a spoon.
50 min - 02
Cook the apple and onion
Melt the butter in a saucepan over medium heat. Add the onion, apple, and sage; season with the ground cinnamon and ground nutmeg. Cook for 7 minutes, stirring occasionally, until the apple has softened.
Ready to continue when: The apple has softened and the onion is cooked.
7 min - 03
Simmer the soup
Stir in the pumpkin flesh and vegetable stock. Bring the mixture to a boil, then lower the heat. Simmer for 15 minutes, stirring occasionally and breaking up the pumpkin pieces.
Ready to continue when: The soup has simmered for 15 minutes and the pumpkin pieces break up as you stir.
15 min - 04
Blend and serve
Remove the saucepan from the heat and blend the soup until smooth. Serve hot.
Ready to continue when: The soup has a smooth, even texture.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.