🥘 Ingredients
- salted butter 3 tbsp
- Vidalia onions 2 large
- apples 4
- garlic 3 cloves
- fresh ginger 2 tsp
- pumpkin puree 800 g
- apple cider 240 ml
- vegetable broth 480 ml
- vegetable broth 240 ml
- heavy cream 240-480 ml
- kosher salt
- black pepper
- toasted pumpkin seeds
🍳 Cookware
- large pot
- Dutch oven
- immersion blender
📝
A warm fall harvest soup with pumpkin, apples, and apple cider. The combination of sweet apples, fresh ginger, and pumpkin creates a beautifully balanced bowl. Use canned pumpkin puree for convenience or roast fresh sugar pumpkins for deeper flavor.
📝
For fresh pumpkin: cut 2-3 sugar pumpkins in half, scoop seeds, rub with olive oil, roast cut-side down at 220°C for 30-35 minutes until tender. Peel and mash.
📝
The soup needs enough salt to balance the sweetness from the apples, pumpkin, and cider. Taste and adjust
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1Melt salted butter in a large pot or Dutch oven over medium-high heat. Add Vidalia onions and apples . Cook until soft, about 7-8 minutes .
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2Stir in garlic and fresh ginger . Cook until fragrant, about 1 minute .
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3Add pumpkin puree , apple cider , and vegetable broth . Bring to a boil, then reduce heat and simmer for 15 minutes . Remove from heat.
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4Puree the soup with an immersion blender until smooth, adding up to vegetable broth to reach desired consistency.
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5Stir in heavy cream . Season generously with kosher salt and black pepper to taste.
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6Ladle into bowls and garnish with toasted pumpkin seeds , fresh herbs, a drizzle of cream, or croutons.