Pumpkin puree soup with apples

Votes: 2

Time: 50 min.
Complexity: easily
Servings: 6 - 8

Pumpkin and apple puree soup - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 medium pumpkin (6 cups pulp), seeded, peeled and diced
2 apples, peeled and diced
1 tbsp (15 g) butter
1 onion, chopped
3 cloves garlic, crushed
2 tsp curry powder
500 ml chicken broth
500 ml. milk, warm
Salt, pepper

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pumpkin, apples, milk, onions, garlic, curry

Cooking the dish according to the recipe:

In a large saucepan over medium heat, melt the butter, add the onion and garlic, and sauté briefly for 5 minutes. Add the pumpkin and apples, sprinkle with curry powder, and cook, stirring, for 2 minutes.

Then pour in the chicken broth, cover, and bring to a boil. Reduce heat and simmer for another 15-20 minutes, until the pumpkin is tender.
After the time has elapsed, puree the pumpkin and apples in a blender. Return the soup to the stove, add the warm milk, and, stirring constantly, heat gently without bringing it to a boil.

Add pepper and salt to taste. Ladle the soup into warmed bowls and serve.

Adviсe

It is better to choose a medium-sized pumpkin with a firm and smooth skin, without signs of wrinkling.

To add a touch of sophistication to the soup, you can mix the curry with 1 teaspoon of fresh thyme and add it to warm milk.