Didn’t I say that fall was approaching steadily? Well, here it is – I guess I shouldn’t have jinxed it… Here in Copenhagen, it was raining so much that I will probably soon grow webbings! But then again, food is a great comfort in such dark days. Collecting a couple of friends in your living room, all with a bowl of hot soup, eating having fun, playing games… In my eyes, there are not many things more cozy than this. Apart from picnics maybe, but it is Denmark here, so what do I expect? 😉
I found this recipe online when I was searching for recipes featuring pumpkin. I adapted it a bit, and I must say, I am pretty happy with the final taste! What I usually don’t like about pumpkin soup is the incredible sweetness that comes with most recipes. But not with this one! Thanks to the sour apple and the vinegar, this soup finds the perfect balance between sweet and sour 🙂 If you prefer something slightly different, have a look at the tips and ideas I collected below the recipe!
Ingredients (serves 2):
2/3 of a Hokkaido pumpkin
500 ml vegetable broth
3 tbsp white wine vinegar
1 tbsp whipping cream
soy sauce and chopped almonds
Cut the pumpkin in half and remove the seeds with a sharp spoon. Remove the peel and cut the rest into small cubes. Chop the onion and cut the apple into small piece. Melt 1 tbsp of butter in a pot and start frying the onions. When they turn translucent add the pumpkin and apple cubes. Braise with closed lid for about 10-15 minutes. Stir from time to time. Add the vegetable broth and boil for additional 20 minutes. Take the pot off the heat and blend the vegetables into a smooth soup. Season with vinegar, whipping cream, salt and pepper. Roast the chopped almonds in sauce pan without using any grease. Serve the soup together with the roasted almonds and sprinkle the plates with soy sauce according to taste.
Tip: If the subtle sourness of the soup is not special enough for you, I recommend to add a pinch of fresh ginger to the vegetables before blending everything together.