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Roasted butternut pumpkin and apple soup
Roasted butternut pumpkin and apple soup
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Indulge in a velvety pumpkin soup with a touch of sweet apple.
Ingredients:
  • 36.40 gm olive oil
  • 12 sage leaves
  • 1 (about 1.4kg) butternut pumpkin, peeled, seeded, coarsely chopped
  • 2 granny smith apples, peeled, cored, coarsely chopped
  • 2 brown onions, coarsely chopped
  • 2 whole garlic cloves
  • 2l chicken stock
  • 125ml cream
  • Crusty bread, to serve
Instructions:
  • Preheat oven to 200°C. In a small frying pan over high heat, let the oil sizzle. Add sage leaves and cook for 30 seconds until crispy. Remove to a paper towel-lined plate, saving the flavorful oil for later.
  • Combine pumpkin, apple, onion, and garlic in a roasting pan. Drizzle with reserved oil, season with salt and pepper, and roast in a preheated oven for 30 minutes or until golden brown and tender, turning occasionally. Remove from the oven.
  • Take out the garlic and let it cool. Pour pumpkin mixture into a saucepan, add chicken stock, and squeeze in the garlic. Bring to a boil over high heat. Cook for 5 minutes until the pumpkin is tender and the soup slightly thickens. Remove from heat, blend until smooth. Stir in cream, then return to the saucepan over low heat. Heat for 5 minutes, stirring occasionally, until soup is warmed through.
  • Divide the soup into individual bowls. Garnish with fresh sage leaves and serve right away, optionally with a side of crusty bread.

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