Pumpkin Apple Soup with Ginger
The pumpkin apple soup with ginger from Spoonsparrow is packed full of vital nutrients – including vitamin E and healthy fatty acids.
Ingredients
- 1 onion
- 1 Garlic clove
- 600 g pumpkin flesh (e.g., muskmelon pumpkin)
- 2 Apples
- 20 g ginger root (whole piece)
- 3 tbsp olive oil
- 1 tsp curry powder
- 100 ml cloudy apple juice
- 800 ml vegetable broth
- Salt
- Pepper
- 200 g heavy cream
- 30 g walnut kernels (2 tbsp)
- 4 tsp pumpkin seed oil
Instructions
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1.
Peel and finely dice the onion and garlic. Cut the pumpkin flesh into small pieces. Wash, peel, quarter, core, and chop the apples. Peel and mince the ginger.
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2.
Heat the oil in a pot. Sauté the prepared ingredients for 5 minutes over medium heat. Sprinkle with curry powder and deglaze with apple juice. Add the broth, season with salt and pepper, and simmer gently for 15–20 minutes. Meanwhile, roughly chop the walnuts.
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3.
Blend the soup with an immersion blender until smooth. Stir in the cream and let it reduce for 5 minutes. Taste the pumpkin‑apple soup, ladle into bowls, sprinkle with walnuts, and drizzle with pumpkin seed oil before serving.
