Pumpkin soup with apples

Pumpkin soup is a real king of the autumn menu. There are many different recipes of this dish and today I offer you one of them. A fragrant and colorful soup, like a warm autumn day!!! One of the favorite soups in my house. Also it is very healthy, tasty and tender... And how could it be otherwise, when its main ingredient is an autumn queen - pumpkin!!!


1. Heat the oil in a pot with a thick bottom, add chopped onion and fry it. Then add grated garlic, grated ginger and seeded and cut chili. Fry for a minute.

2. Add peeled from the skin and seeds and diced apples (if you use raw pumpkin, slice it into pieces and add at this stage). Fry, stirring, for 4 to 5 minutes. If the pieces start to stick to the bottom of the pan, add 2 - 3 tablespoons of broth. Then add baked pumpkin, chopped into pieces. Season with salt, pepper, cinnamon and fry for more 3 minutes, stirring occasionally.

3. Add the broth in such a quantity that it is 2 cm above the level of the vegetables. Bring to boil, cover and simmer for about 10 minutes on a low flame till the pumpkin becomes fully soft. Mix the soup in a blender until smooth and, if necessary, by adding the boiling broth, bring it to desired consistency.

Pumpkin soup with apples

Pumpkin soup with apples



1 tablespoon of vegetable oil

1/2 of an onion

1 clove of garlic

2 tsp of grated ginger

1 small chili

2 small apples or a medium one

500 g of roasted (or raw) pumpkin

1/4 tsp of cinnamon

salt and pepper to taste

about 1 liter of vegetable broth


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