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Apr 30

Pumpkin and Apple Soup

Category, DifficultyBeginner

This delicious recipe was created by Helen from @thegreekvegetarian

Yields1 Serving
Prep Time25 minsCook Time50 minsTotal Time1 hr 15 mins
 450g pumpkin
 2 medium Granny Smith apples (cored and quartered)
 1 medium onion (quartered)
 2 cloves garlic
 Olive oil
 Salt
 G-Fresh Black Pepper
 1/2 tsp G-Fresh Cumin
 500ml stock depending on desired thickness made with 500ml water and 1 tbsp G-Fresh Chicken Stock Powder
 1/4 cup cream
 Garnishes: Pomegranate arils, toasted flaked almonds, fresh parsley and tarragon
1

Pre-heat your oven to 180°C degrees (fan-forced).

2

Cut the pumpkin into medium sized cubes (skin removed).

3

Add the apples, onion and garlic. Season well with salt and pepper.

4

Add the cumin and drizzle generously with olive oil.

5

Bake for 30-40 minutes or until soft and slightly charred.

6

Once roasted, add the vegetables and stock into a thermo-friendly blender and blend high for 2 minutes, or until silky smooth. Add in the cream and blitz for a further few seconds. If it's too thick, loosen with some hot water. Taste and adjust seasonings.

7

To serve, ladle the soup into bowls and top with pomegranate arils, toasted almonds, fresh parsley and tarragon, marinated goats’ cheese and freshly-ground black pepper.

Enjoy!

Ingredients

 450g pumpkin
 2 medium Granny Smith apples (cored and quartered)
 1 medium onion (quartered)
 2 cloves garlic
 Olive oil
 Salt
 G-Fresh Black Pepper
 1/2 tsp G-Fresh Cumin
 500ml stock depending on desired thickness made with 500ml water and 1 tbsp G-Fresh Chicken Stock Powder
 1/4 cup cream
 Garnishes: Pomegranate arils, toasted flaked almonds, fresh parsley and tarragon

Directions

1

Pre-heat your oven to 180°C degrees (fan-forced).

2

Cut the pumpkin into medium sized cubes (skin removed).

3

Add the apples, onion and garlic. Season well with salt and pepper.

4

Add the cumin and drizzle generously with olive oil.

5

Bake for 30-40 minutes or until soft and slightly charred.

6

Once roasted, add the vegetables and stock into a thermo-friendly blender and blend high for 2 minutes, or until silky smooth. Add in the cream and blitz for a further few seconds. If it's too thick, loosen with some hot water. Taste and adjust seasonings.

7

To serve, ladle the soup into bowls and top with pomegranate arils, toasted almonds, fresh parsley and tarragon, marinated goats’ cheese and freshly-ground black pepper.

Pumpkin and Apple Soup

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