INGREDIENTS
Soup
- 1 kg pumpkin, peeled and cubed
- 2 carrots, sliced
- 1 medium potato
- 1 onion, finely chopped
- 1 clove garlic
- 1 green apple, Granny Smith, cubed
- 800 ml vegetable or chicken broth
- 150 ml heavy cream or Greek yogurt
- 2 tbsp olive oil + 1 tbsp butter
- ½ tsp ground cumin
- ¼ tsp nutmeg
- Salt & pepper
Croutons
- 4 –5 slices bread, baguette or rustic, cubed
- 2 tbsp olive oil
- 1 clove garlic, grated
- Salt & pepper
EQUIPMENT
- Medium pot
- Hand blender or countertop blender
- Baking tray
- Knife & cutting board
- Soup ladle
METHOD
Soup
- Heat olive oil and butter in a pot. Add onion and garlic; sauté until glossy.
- Add pumpkin, carrot, potato and apple. Cook 3–4 minutes with cumin and nutmeg.
- Pour in the broth, season with salt and pepper, and simmer 25–30 minutes until vegetables soften.
- Blend until smooth. Stir in cream or yogurt and adjust seasoning.
Croutons
- Mix bread cubes with olive oil, garlic, salt and pepper. Bake at 180°C for 10–12 minutes until golden.
- Serve the soup hot with croutons, fresh thyme, grated parmesan and a drizzle of olive oil or truffle oil.
