May 30th, 2009

Pumpkin Soup with Green Apple



1 medium pumpkin, skin and seeds removed, sliced
2 green apples
2 potatoes (1 sweet and 1 regular)
2 tsp dried rosemary
750 ml of vegetable stock
juice of 1/4 lemon (you might need 1/2 a lemon if apples are not sour)
6 tsp of sour cream to serve

Prep. time: 15 minutes
Cooking time: 15 minutes

Materials: blender

Serves 6.

Bring the stock to boil. Peel and slice the potatoes. Add rosemary, pumpkin and potato pieces to the stock and cook for 10 minutes. Meanwhile, peel, core and slice the apples. Add the apples to the soup and cook for another 5 minutes or until all the vegetables become very soft. Turn off the heat. Using the blender blend the soup until creamy. (Be careful when using a manual blender as the soup will “spit”). Bring to taste with salt, fresh pepper and lemon juice (sweet and sour tastes should be in harmony). If the soup becomes too thick for your taste, add some more vegetable stock or just some boiling water, stir well. Serve with a teaspoon of sour cream.

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