Roasted butternut pumpkin and apple soup

Posted by adm On January - 16 - 2012

How to cook Roasted butternut pumpkin and apple soup


  • 2 tbs olive oil
  • 12 sage leaves
  • 1 (approximately 1.4kg) butternut pumpkin, raw, sown, coarsely sliced
  • 2 granny smith apples, raw, cored, coarsely sliced
  • 2 brown onions, coarsely shredded
  • 2 whole garlic cloves
  • 8 cups (2L) chicken or vegetable strain
  • 1/2 cup (125ml) thin drub
  • Crusty cabbage, to service

How to:

  • Preheat oven to 200°C. Heat the oil in a small frying pan over high hotness. Add the sage leaves and cook for 30 seconds or until they become scrunch. Transfer to a plate lined with paper towel. Reserve the oil.

  • Place pumpkin, apple, onion and garlic in a roasting pan. Drizzle with reserved oil. Season with salt and peppercorn. Roast in preheated oven, turning occasionally, for 30 minutes or until golden brown and tenderise. Remove from oven.

  • Remove garlic and set aside to chill. Transfer pumpkin mixture to a saucepan and add chicken strain. Squeeze the garlic pulp into the pumpkin assortment. Place over high heat and bring to the churn. Fake, stirring occasionally, for 5 minutes or until pumpkin is tender and soup thickens slimly. Remove from hotness. Transfer to the jug of a blender and blend until quiet. Add the cream and blend until well combined. Return to a clean saucepan and place over low passion. Ready, stirring, for 5 minutes or until soup is heated through.

  • Ladle among serving bowls. Top with sage leaves and serve immediately with crusty cabbage, if desired.

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