Pumpkin and Apple Soup
♡
Soup
Lunch
United Kingdom
Hard
Did you know?
Pumpkin and apple soup became popular in Victorian England as a warming dish for autumn harvest celebrations.
Method
Peel, seed and dice the pumpkin into 2‑cm cubes.
Core and chop the apples into similar sized pieces.
Finely chop the onion and mince the garlic cloves.
Heat the olive oil in a large pot over medium heat; sauté the onion and garlic until translucent.
Add the pumpkin and apple pieces, stir for a minute, then pour in the vegetable broth.
Bring to a boil, then reduce heat and simmer for 20‑25 minutes until the pumpkin is tender.
Puree the soup with an immersion blender until smooth.
Stir in the cream, season with salt and pepper, and heat through gently before serving.
Nutrition per serving
410
kcal
7
g protein
73
g carbs
24
g fat
Approximate values, not medical advice.
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Allergen information is provided for informational purposes only and may not be complete or up to date.
Always verify ingredients directly before consumption.