Apple & pumpkin soup
Print recipeThe perfect autumn food. This soup is deliciously comforting and colourful. A dash of curcumin helps to fight inflammation for colder days. Cinnamon and apple make this soup sweet and warming.
Goes well with: Crunchy crackersIngredients
- 1 small to medium pumpkin
- 4 medium onions
- 3 apples
- 1 small tin full fat coconut milk (200 ml)
- 1 tablespoon curcumin
- 1 teaspoon cinnamon
- Juice of half a lemon
- 1 teaspoon salt
- pepper to taste
- butter for frying
Kitchen tools: handheld blender
Method
- Wash pumpkin, cut in half, remove seeds using a tablespoon, roughly chop into chunks leaving skin on. Wash apples, remove core and chop into chunks
- Chop 2 onions and fry in melted butter in a large soup pan for 3 minutes
- Add pumpkin, apples, curcumin, cinnamon, salt and cover with water. Bring to boil, then reduce heat and let soup simmer (small bubbles) for about 20 minutes
- Meanwhile cut 2 onions in long pieces, fry in butter on medium heat until soft and golden brown, set aside
- Turn off heat, add coconut milk and lemon juice to the soup, blend straight in the pan using a handheld blender, add water if consistency is too thick
- Serve with fried onions sprinkled on top