Warming and deliciously flavorful soup with pumpkin, apple and thyme. If you also add garlic, ginger and saké, or white wine, you are not far from a creamy pumpkin soup!
Ingredients 8 servings
- About 1 1/2 kg of pumpkin (eg butternut squash or hokkaido)
- 2 apples
- 1 yellow onion
- 2 garlic cloves
- 3 – 3 1/2 cm fresh ginger
- 2 tablespoons oil
- 2 liters of water
- 5 chicken broth cubes
- 1 cup whipped cream
- 2 dl sake or white wine (2 dl sake corresponds to 1 dl wine)
- 2 tablespoons fresh, chopped thyme
- 1 1/2 teaspoon salt
- 2 pinches of white pepper
- Bread for decoration
How to prepare
- Peel and seed pumpkin and apple.
- Cut into 2 cm pieces.
- Peel and cut onions, garlic, and ginger into smaller pieces.
- Melt this and the pump bits in oil in a large saucepan about 10 minutes.
- Add water and broth cubes.
- Let simmer under the lid until the pumpkin is soft, about 20 minutes.
- Pour in cream and sake/wine. Add the thyme. Bring to a boil.
- Remove from the heat and mix the soup smoothly in a food processor or with a hand blender.
- Taste with salt and white pepper.
- Serve the soup with chopped cress and breadsticks with the parmesan.
