Recipe: Pumpkin and apple soup with ginger
Soups with herbs and spices
October 31, 2013
 We were really amazed by the rich taste of this pumpkin soup, without any cheese or cream, but only spices like turmeric and ginger, and a topping of chives and apple sticks.
Pumpkin and apple soup with ginger
Ingredients
Serves two:
1 onion
1 carrot
150g pumpkin
2 Golden Delicious apples
1 potato
1/2 tsp ginger
1 tsp turmeric
1/2 clove of garlic
1 tbsp brandy
3cm lemon zest
200ml vegetable stock
1 tbsp butter
chives
Directions
Peel the onion and carrot, slice them finely and fry in a large saucepan with the butter.
Cook for one minute, then add the minced garlic, ginger and brandy and let it evaporate.
Peel the apples and remove the core, set aside two slices in plastic wrap, cut the rest into pieces. Peel and cut into cubes pumpkin and potato, then put in the pan.
Pour the vegetable broth, turmeric and chopped lemon zest, and cook for 20-25 minutes.
Puree, pour into individual bowls and garnish with chives and apple slices cut into sticks.
Four years ago:
Hot Pumpkin Jam
October harvest
 This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays.
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