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This true feel-good meal is made for gray, cold and rainy days. This roasted pumpkin soup with apple, sage and coriander seeds is creamy and filling. We think there can’t be enough pumpkin soup and the more varied the better. Today we roasted all the ingredients in the oven and then finely pureed them in a blender with vegetable stock. Enjoy the meal.
Kathrin & Ramin
Ingredients
- Pumpkin
- Apple
- Sage
- Onion
- garlic
- coriander seeds
Roasted pumpkin soup with apple
1 medium sized pumpkin (600 g), butternut or Hokkaido
1 large yellow onion
1 apple
2 cloves of garlic
1/2 teaspoon coriander seeds
4-5 leaves of sage
sea-salt
freshly ground black pepper
2-3 tbsp olive oil
400-500 ml vegetable stock
also
3 tbsp roasted pumpkin seeds
chopped herbs (e.g. parsley, fennel greens, dill)
Preheat the oven to 200 ° C.
Cut the pumpkin and apple into cubes, peel the onion and garlic and dice. Mix with coriander, sage, salt, pepper and olive oil, place on a baking sheet and roast in the oven for 35 minutes.
When the pumpkin is soft, put everything in a blender and pour on the vegetable stock. Puree smooth and velvety and place in a saucepan. Bring to the boil again, season with salt.
Serve with the sage leaves, roasted pumpkin seeds and chopped herbs. If you like, you can add toasted bread slices.
The soup will keep in an airtight container for up to 5 days in advance.
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Roasted pumpkin soup with apple
Ingredients
- 1 medium sized pumpkin 600 g, butternut or Hokkaido
- 1 large yellow onion
- 1 apple
- 2 cloves of garlic
- 1/2 teaspoon coriander seeds
- 4-5 leaves of sage
- sea-salt
- freshly ground black pepper
- 2-3 tbsp olive oil
- 400-500 ml vegetable stock
also
- 3 tbsp roasted pumpkin seeds
- chopped herbs e.g. parsley, fennel greens, dill
Instructions
- Preheat the oven to 200 ° C.
- Cut the pumpkin and apple into cubes, peel the onion and garlic and dice. Mix with coriander, sage, salt, pepper and olive oil, place on a baking sheet and roast in the oven for 35 minutes.
- When the pumpkin is soft, put everything in a blender and pour on the vegetable stock. Puree smooth and velvety and place in a saucepan. Bring to the boil again, season with salt.
- Serve with the sage leaves, roasted pumpkin seeds and chopped herbs. If you like, you can add toasted bread slices.
- The soup will keep in an airtight container for up to 5 days in advance.
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