Roasted Pumpkin Apple Soup

Roasted Pumpkin Apple Soup – Naturally gluten-free, dairy-free, vegan, and prepared to dine in slightly below one hour! 

This flavourous, comforting soup is good for those chilly fall evenings once you wish one thing straightforward and healthy.

Roasted Pumpkin Apple Soup
Roasted Pumpkin Apple Soup

Roasting the pumpkin is that the solely half that takes a touch of your time, however don’t skip this step because it provides the soup a bigger depth of flavor and brings out the sweetness of the pumpkin. Once this can be done, it takes but ten minutes to end it up.

Roasted pumpkin apple soup makes a delicious lightweight lunch or dinner, and would be excellent served aboard some crusty bread or a hearty dish.

Roasted Pumpkin Apple Soup

INGREDIENTS:

  • 450 grams (1 lb.) pumpkin
  • 1 Granny Smith apple cored, and quartered
  • 1 medium onion quartered
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • salt
  • ¼ teaspoon cayenne more to taste
  • 300 ml (1¼ cup) vegetable stock
  • freshly ground black pepper to taste

GARNISH:

  • pomegranate arils
  • pumpkin seeds
  • fresh parsley finely chopped

INSTRUCTIONS:

  1. Preheat the oven to 200 degrees C (392 degrees F). Line a large baking sheet with parchment paper.
  2. Cut the pumpkin in half lengthways and scoop out the seeds. Then, slice each pumpkin half in half again to make quarters and place, cut-side up, on a baking tray, along with the onion.
  3. Drizzle with olive oil and sprinkle with salt.
  4. Bake for 20 minutes, then add the garlic and apple, flip the pumpkin cut side down and roast for another for 20 minutes, or until the flesh is soft.
  5. Use a spoon to carefully scoop out the flesh of the pumpkin (discarding the skin) and transfer to a high-speed blender along with the apple, onion, garlic (remove the skins), cayenne, vegetable stock.
  6. Blend on high for 2 minutes, or until silky smooth.
  7. If it's too thick, add a bit of vegetable stock to thin it out and blend again. Taste and adjust seasonings.
  8. To serve, ladle the soup into bowls and top with pomegranate arils, pumpkin seeds, fresh parsley and freshly ground black pepper.
  9. Serve immediately
  10. Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 1 month

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