There are doubtless thousands of recipes for pumpkin soup floating around the Internet – nevertheless, I want to share this new recipe for Baked Pumpkin Soup with Apple. I just love it! I should mention that despite the “fruitiness,” this soup is quite savory, with the apple simply adding a delicate and subtle sweetness.

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I made the soup – of course – using my Instant Vegetable Broth with Pumpkin. More pumpkin recipes and background info on this local superfood can be found here.

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Have fun and enjoy! :-)

Recipe: Baked Pumpkin Soup with Apple

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Prep Time
Cook Time
ZUTATEN:
  • 450 g pumpkin
  • 1 apple
  • 1 red onion
  • 1 carrot
  • 1 tbsp curry powder*
  • 750 ml vegetable stock
  • 1 tbsp chili threads*
ANLEITUNG:
  1. Preheat oven to 200°C (top and bottom heat).
  2. Remove seeds from pumpkin and cut pumpkin into slices. Wash, core, and slice apple. Peel and slice onion. Wash carrot, remove ends, and cut middle part into slices. Spread vegetables out over a baking tray lined with baking paper and sprinkle with curry powder.
  3. Bake vegetables in preheated oven for 15 minutes.
  4. Add roasted vegetables and vegetable broth to a large pot. Bring to a boil, then purée or blend.
  5. Garnish with chili threads and serve.
 
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