Roasted Pumpkin Apple Soup with Sage Seeds
Pumpkin, apple and onion caramelised in the oven, then blended silky smooth and topped with pumpkin seeds and crispy sage toasted in butter.
- 45 min
- 458 kcal / serving
- easy
- vegetarian
- Protein
- 8.9 g
- Fat
- 27 g
- Carbs
- 46.5 g
Contains: milk, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 600 g Hokkaido pumpkin
- 1 tart apple (e.g. Bramley)
- 1 onion
- 1 garlic clove
- 1 tbsp olive oil
- 500 ml vegetable stock
- 80 ml cream
- 2 tbsp pumpkin seeds
- 10 g butter
- 6 sage leaves
- 1 pinch nutmeg
- salt, pepper
Method
- Preheat the oven to 200 °C (fan). Deseed the pumpkin and dice it with the skin on. Core and quarter the apple, cut the onion into wedges and leave the garlic unpeeled.
- Toss everything with the olive oil, salt and pepper on a tray and roast for 25 minutes until the edges are browned.
- Squeeze the garlic out of its skin. Put everything into a pot with the stock, bring to the boil and simmer for 5 minutes.
- Add the cream except for 2 tbsp and blend the soup until smooth. Season with nutmeg, salt and pepper. If it is too thick, add a little water.
- Let the butter foam in a small pan. Toast the sage and pumpkin seeds in it for 2 minutes until the seeds pop.
- Serve the soup, swirl over the remaining cream and scatter with the sage seeds.
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