This is a recipe for a spicy pumpkinsoup with sweet apple.
The past year I disovered the pumpkin with it sweet flesh and beautiful deep and bright orange colour.
I love to experiment with this amazing fruit and use it in cakes, stews, curries and ofcourse soups.
This is a soup that will give you that beloved warm feeling inside, which is why it's perefect for a wet and cold day.
1 medium sized pumpkin (I used the onion pumpkin)
cleaned, deseeded and cut into 2 cm big chunks
2 sweet apples (I prefer the Dutch Elstar, but apples like Braeburn will work as well)
washed, deseeded and cut into 2 cm big chunks
2 medium sized onions
peeled and finely chopped
3 medium sized carrots
cleaned and sliced (1 cm thick)
1 tsp coriander seeds
1 tsp cumin seeds
1 cinnamon stick
2 bay leaves
1 dried red chilli pepper
1,5 litre of vegetable stock
Pour a splash of olive oil into a hot pan and add the coriander and cumin seeds. Toast them for about 30 seconds and then add the onion, cinnamon stick and chilli and turn the heat down to meduim/low. Fry the onions till they are softened and then add the pumpkin, apple, carrot and bay leaves. Put the lid on the pan and let it soften for 15 to 20 minutes, while stirring occasionally. By the time the vegetables are softened they will have spread a deliciously, warm and fragrant smell through the kitchen. Now it is time to pour in the stock and bring it to a boil. Turn the heat down and let it simmer for another 30 minutes. To create a bright orange and velvety soup you will now need the help of a (hand-held) blender or food processor.
Add some salt and pepper to taste and the soup is ready to enjoy!
To make it extra special you can decide to:
- stir in some golden raisins to bring out the sweetness of the ingredients
- add some coriander leaves
- add a swirl of cream to soften the heat of the chillies
- add some pieces of crispy bacon or pancetta for a salty contrast
- add some shaved, toasted almonds to bring, which is nice with the nutty pumpkin