As the leaves start to turn and the air gets a bit chilly, there's nothing quite like a warm bowl of homemade soup to bring comfort. This Savory Pumpkin and Apple Soup combines the earthy sweetness of pumpkin with the crisp tartness of apples, creating a harmonious blend that’s both cozy and refreshing.
Olive oil is the base for our soup, helping to sauté the veggies and spices, bringing out their flavors. Onion adds a savory depth, while garlic provides a pungent kick that enhances the overall aroma. The blend of cinnamon, cumin, and nutmeg introduces warmth and complexity, making each spoonful interesting. The star, of course, is the pumpkin; it offers that distinct autumnal sweetness. Apples add a subtle tartness, balancing the pumpkin’s sweetness. Vegetable broth and a bit of water create the soup's base, allowing the flavors to meld together. Finally, heavy cream brings a rich, velvety texture, and a touch of salt and pepper rounds everything off. A sprinkle of fresh parsley on top adds a pop of color and freshness.
This soup pairs wonderfully with a slice of crusty bread or a side of homemade croutons. For a more substantial meal, serve it with a simple green salad dressed with a light vinaigrette. It’s also excellent as a starter for a fall-themed dinner party.
Start by heating the olive oil in a large pot over medium heat. Once it’s shimmering, toss in the chopped onion. Let it cook for about five minutes until it turns translucent, stirring occasionally to prevent it from sticking.
Next, add the minced garlic, cinnamon, cumin, and nutmeg. Stir them in and let them cook for just a minute; you'll notice the fragrance intensifying as the spices bloom.
Now, it’s time to add the pumpkin and apples. Stir them around to get them nicely coated with the spices. This step ensures that the flavors permeate the pumpkin and apples as they cook.
Pour in the vegetable broth and water. Increase the heat to bring the mixture to a boil. Once it’s bubbling away, reduce the heat to a simmer, cover the pot, and let it cook for 20-25 minutes. You’ll know it’s ready when the pumpkin and apples are tender and easily pierced with a fork.
Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches, but let it cool slightly first to avoid any hot splatters.
Once pureed, stir in the heavy cream. Season the soup with salt and pepper to taste. If needed, warm it through gently on the stove, but avoid boiling it again.
Serve the soup hot, garnished with a sprinkle of fresh parsley. Enjoy!
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