- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 120 kcal
Quick summary
“This creamy soup combines the natural sweetness of pumpkin and apple with the aromatic warmth of ginger and seasoned vegetable broth. Whipped until velvety, it is a comforting and light option for cool nights.”
What you need to know
- The combination of cooked pumpkin with sliced apple builds a naturally dense velvety base without starch.
- Fresh grated ginger balances the sweet notes of honey, providing a warming aromatic contrast.
- Blending in the blender with the hot broth emulsifies the pulps into a soft, shiny consistency.
Ingredients
Main
- 2 cups vegetable broth
- 1 cup of chopped pumpkin
- 1 apple, peeled and chopped
- 1 chopped onion
- 2 tablespoons of honey or brown sugar
- 1 teaspoon of grated ginger
- Salt and pepper to taste
- Parsley for garnish
Instructions
Principal
- In a large pan, sauté the onion until golden.
- Add the chopped pumpkin and apple and cook for about 5 minutes.
- Pour in the vegetable broth and let it boil.
- Add the ginger, honey or brown sugar, salt, and pepper to taste.
- Cook the soup for about 20 minutes or until the vegetables are tender.
- Use a blender or immersion blender to puree the soup until creamy.
- Return to the pan, adjust the seasoning, and heat through again.
- Serve hot, garnished with chopped parsley.
Chef's tips
- Peel the apple and remove all the fibrous core with the seeds so as not to alter the smooth texture of the blended puree.
- Use Japanese pumpkin (kabocha) or very ripe pumpkin to achieve an intense orange color.
- Open the blender filler cap and cover with a folded cloth when blending warm soup to release steam.
Variations
- Soup with coconut milk: add 100 ml of traditional coconut milk in the last 5 minutes of cooking.
- Touch of nutmeg: grate a pinch of fresh nutmeg over the soup right after blending in the blender.
- With toasted seeds: sprinkle pumpkin seeds toasted with salt and olive oil in the finishing of the dish.
Substitutions
- Pumpkin can be replaced with sliced carrots or sweet potato in the same amount of 1 cup.
- The bee honey can be replaced by brown sugar, cane molasses, or pure maple syrup.
- Vegetable broth can be replaced by clear homemade chicken broth for a more full-bodied meal.
How to store
Store in a closed glass or plastic container in the refrigerator for up to 4 days. To consume, reheat over low heat in the pan stirring with a spoon until soft bubbles rise, adjusting the salt if necessary.
Can it be frozen?
Freezes perfectly in airtight containers for up to 3 months, leaving free space at the rim. Thaw in the refrigerator for 12 hours or directly in the pot over low heat, stirring with a manual wire whisk.
What to serve with
Serve accompanied by golden croutons from the oven, slices of rustic rye bread, or crumbled goat cheese on top. Pairs with light white wine like dry Riesling or a hot infusion of lemongrass and ginger.
Frequently asked questions
Can I use an immersion blender directly in the pot?
Yes, the hand mixer grinds the soft vegetables with practicality directly on the turned-off heat, dispensing with the blender.
What is the best type of apple to use in this soup?
Gala or Fuji apples provide pleasant sweetness; if you prefer a more acidic profile, use Granny Smith green apples.
Is the soup too sweet because of the apple and honey?
Fresh grated ginger and salty vegetable broth break the excessive sweetness, creating a balance of flavors.
How to prevent the cream from having a fibrous texture?
Beat in the blender for at least 3 minutes at maximum speed and pass the broth through a fine-mesh sieve.
