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Creamy Roasted Apple and Pumpkin Soup

By: Ramonas Cuisine from ramonascuisine.com
Creamy roasted apple and pumpkin soup
Creamy Roasted Apple and Pumpkin Soup

"Autumn is such a lovely season and all those seasonal dishes that could be prepared this time of the year are so full of flavour and still pretty colourful too and this creamy pumpkin soup is one of those.Sharing this absolutely delicious roasted apples and pumpkin soup, an ideal dish for this time of the year, truly autumnal and packed with nutrients and pure goodness.Taste wise so that all flavours are enhanced, the vegetables as well as the apples must be roasted. It will have a completely different aroma than just boiling them. The sweetness, nutiness and the creaminess of the soup will be guaranteed."

NotesFor the best results taste wise so that all flavours are enhanced, the vegetables as well as the apples must be roas. . The sweetness, nutiness and the creaminess of the soup will be guaranteed. It will have a completely different aroma than just boiling them

Delicious roast pumpkin and vegetable autumn soup

I would say not only roast them but brown them for a full blast of flavours.
If the stock contains any salt, be cautious with how much more salt you are adding to the soup.
You could brown or caramelise some extra onion to garnish at the end if fancied.
I mentioned that the pumpkin can have skin on or removed, this really depends on what type of pumpkin or which squash you decide to use. I generally remove it unless it is organic butternut squash, I find its skin okay to keep as when cooked is pretty soft ans as far as I can see it, it's a good source of extra fibre.

Enjoy, this trully yummy soup folks.

Serves4 people

Preparation Time20 min

Cooking Time45 min

Ingredients

  • 1000 g pumpkin skin on or removed
  • 900 ml vegetable stock
  • 2 carrots
  • 2 small onions
  • 1 med leek
  • 2 medium apples
  • 3-4 sage leaves
  • 2 cloves garlic
  • 1 pinch nutmeg freshly grated
  • 1/4 tsp Cinnamon
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