Pumpkin and Apple Cream Soup with 5 Ingredients
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 263, total fat 23 G., saturated fats 19 G., proteins 3 G., carbohydrates 17 G., fiber 2 G., cholesterol 0 mg, sodium 510 mg, sugar 6 G.
Calories 263, total fat 23 G., saturated fats 19 G., proteins 3 G., carbohydrates 17 G., fiber 2 G., cholesterol 0 mg, sodium 510 mg, sugar 6 G.
Although this soup has very few ingredients, it's incredibly flavorful and aromatic because the butternut squash is roasted before cooking and then simmered in coconut milk instead of broth. Its flavor is beautifully balanced by the tart Granny Smith apples and olive oil. Don't forget to drizzle some oil over the finished soup in a bowl and garnish each serving with thin apple slices.
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.
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:
- 2 tbsp olive oil + extra for serving
- 1 butternut squash weighing 900-1300 g, peeled and seeded and cut into 2.5 cm pieces.
- 6 cups coconut milk
- 2 Granny Smith apples, peeled and diced, plus extra apple slices for serving
We recommend
Recipes with similar ingredients: butternut squash, coconut milk, apples
Cooking the dish according to the recipe:
- Pour 1 tablespoon of olive oil into a Dutch oven or large saucepan and heat over medium-high heat. Add half the pumpkin and 1 teaspoon of salt. Cook, stirring occasionally, until some pumpkin pieces are browned, 4-5 minutes. Transfer the pumpkin to a bowl.
- Add the remaining 1 tablespoon of olive oil and the raw pumpkin to the pan, sprinkling with 1 teaspoon of salt. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan with a wooden spoon, adding a little water if necessary, for about 4 minutes. Return the pumpkin to the pan.
- Add coconut milk and apples to the pan and bring to a boil. Reduce heat and simmer until the pumpkin is completely tender, 15-20 minutes.
- Puree with an immersion blender or transfer the pumpkin and apple pieces to a blender with a slotted spoon, blend, then return to the pan and stir. Taste and season with salt and pepper if needed.
- Serve the soup with apple slices and a drizzle of olive oil.
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