It is Roasted Pumpkin & Apple Soup, we started our soup season this time, officially. And this one is perfectly placed, as both pumpkin and apples mark the fall season so aptly. As we start nearing winters during the months of late October and early November, I start eating more of soups and some hearty grain warm salads in weekday dinners than my usual Indian fare of chapati and veggies.
Generally, it is mixed veggie soup, which I cook more often, with all the seasonal green vegetables we get during months of winters. To be true, this is a recipe which is out of sheer inspiration, I have been gathering from pinterest these days. I have been spending more time on pinterest than anywhere else, at least in the virtual world.
I have been seeing a lot of pumpkin recipes lately, with halloween just passing by last week. If you ask me, I don’t have any clue, what halloween is all about. Why do people get dressed up in the most creepy way possible. But whatever it is about, it brings a lot of saffron colour all over. It’s a color of courage and happiness, however creepy the festival is. At least, I look at it this way.
I picked up this recipe of roasted pumpkin & apple soup from Katie Quinn Davis and adjusted it to my taste and preferences. It came out beautifully flavored, with a mild sweetness from pumpkin and the little tartness from the granny smith apples. As opposed to topping my soup with crispy bacon, I chose to keep it vegetarian and had it with some fresh tomato and corn salsa.
My local grocer went out of stock for goat cheese, so I substituted it with feta instead. I think, it worked pretty well, considering both goat cheese and feta have got sharp tangy flavor, only difference being in the texture, which didn’t matter once blended into the soup.
It’s a recipe, which I probably keep for the weekends, when I have got enough time to roast the pumpkin and apples. And this one wins my heart truly, with it’s mild and fruity flavor.
- 1kg pumpkin, peeled, seeds removed, cut into 3cm pieces
- 1 tsp cumin seeds
- 3 tsp chopped mix herbs
- 4 tbsp olive oil
- 2 Granny Smith apples, peeled, cored, cut into 3cm pieces
- 1 onion, chopped
- 3 garlic cloves, crushed
- 5 cups vegetable stock
- 120 gm feta cheese
- Lightly toasted pumpkin seeds and tomato corn salsa, to serve
- Preheat the oven to 180˚C and line a baking tray with baking paper.
- Place the pumpkin, cumin, herbs and 2 tbs oil in a large bowl and season, then toss to combine. Tip onto the tray, arrange in a single layer and roast for 15-20 minutes. Add apple and cook for a further 10 minutes or until tender.
- Meanwhile, heat the remaining 2 tbs oil in the frypan. Add the onion, garlic and a pinch of salt, then cook, stirring, for 3-4 minutes until softened.
- Transfer to a blender with pumpkin mixture, 2 cups stock and half the cheese, then whiz until smooth. Return to pan with remaining 3 cups stock. Cook over medium heat for 15-20 minutes until reduced slightly. Season with salt and freshly crushed black pepper.
- To serve, sprinkle fresh tomato and corn salsa, pumpkin seeds and remaining feta cheese over soup.