Makes: 3 servings
Ingredients:
- 450 grams (1 lb.) pumpkin
- 1 Granny Smith apple cored, and quartered
- 1 medium onion quartered
- 2 cloves garlic
- 1 tablespoon olive oil
- salt
- ¼ teaspoon cayenne more to taste
- 300 ml (1¼ cup) vegetable stock
- freshly ground black pepper to taste
- Garnish:
- pomegranate arils
- pumpkin seeds
Instructions:
Preheat the oven to 390 degrees F. Line a large baking sheet with parchment paper.
-
Cut the pumpkin ends off, and then cut the pumpkin in half lengthways and scoop out the seeds/stringy pumpkin mesh. Then, slice each pumpkin half in half again to make quarters and place, cut-side up, on a baking tray, along with the onion diced in large chunks.
-
Drizzle with olive oil and sprinkle with salt.
-
Bake for 20 minutes, then add the garlic and apple (cut to a similar size of your onion), flip the pumpkin cut side down and roast for another for 20 minutes, or until the flesh is soft.
-
Use a spoon to carefully scoop out the flesh of the pumpkin (discarding the skin) and transfer to a high-speed blender along with the apple, garlic (remove the the skins), cayenne, vegetable stock.
-
Blend on high for 2 minutes, or until silky smooth.
-
If it’s too thick, add a bit of vegetable stock to thin it out and blend again. Taste and adjust seasonings.
-
To serve, ladle the soup into bowls and top with pomegranate arils, pumpkin seeds, and freshly ground black pepper.
-
Serve immediately
-
Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 1 month
Nutritional Information (per serving): Calories 116 / Total Fat 4.8 g (Saturated Fat 0.7 g) / Sodium 395 mg / Total Carbohydrates 19.9 g / Dietary Fiber 3 g / Sugars 10.4 g / Protein 2 g
Credit: Aseasyasapplepie.com