Pumpkin puree soup with apples and nutmeg

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   We prepare the necessary ingredients.

2. STEP 2

   

   Peel the pumpkin and cut into large cubes. Cut the potatoes and carrots into medium cubes.

3. STEP 3

   

   Finely chop the onion, garlic and pepper. If children eat the soup, then pepper should be excluded.

4. STEP 4

   

   Melt the butter in a saucepan, add olive oil, and fry the onion and garlic over low heat until transparent, about 5 minutes. Add ginger and nutmeg and continue to fry for another couple of minutes.

5. STEP 5

   

   Add carrots and fry over high heat for 1 minute, then pour in 3 tablespoons of water, bring to a boil, turn the heat to low and simmer for 10 minutes with the lid closed.

6. STEP 6

   

   Add the pumpkin, potatoes and pepper, fry for 3 minutes, then add the apple, fry for another couple of minutes and pour boiling water so that the water barely covers our vegetables. Simmer for 30 minutes.

7. STEP 7

   

   Remove from heat.

8. STEP 8

   

   Blend into puree with a blender.

9. STEP 9

   

   Add cream, a few drops of lemon juice, salt and pepper, and bring to a boil, but do not boil. Adjust the thickness of the soup with the amount of cream.

10. STEP 10

    

    Pumpkin puree soup can be served with grated hard cheese and herbs, sprinkled with pumpkin seeds, or you can add a spoonful of pumpkin oil and serve with garlic croutons!!! Bon appetit!!!

Comments on the recipe

Lubov♀

05.10.2023

4.8

Anna, thank you for the recipe for pureed pumpkin soup, it turned out very interesting! I was especially pleased with the apple in the composition)) I have never tried adding an apple to pumpkin soup. How does it affect the taste, does something change invisibly and imperceptibly? In the meantime, I’m thinking of preparing it for my little ones without pepper and garlic.