Introduction
When the crispness of autumn leaves begins to fill the air, there’s nothing quite like a warm bowl of homemade soup to comfort the soul. This delightful pumpkin and apple soup, paired with crunchy sage-infused croutons, is not just a treat for your taste buds, but also a nourishing dish to energize your body. Using simple ingredients, this recipe is easy to prepare and perfect for sharing with family and friends.
Detailed Ingredients with measures
1 pumpkin or butternut squash (1.2kg)
2 onions
Olive oil
2 eating apples
2 cloves of garlic
½ a bunch of fresh sage (10g)
200g stale bread
50g Cheddar cheese
1 organic vegetable stock cube
Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 hour 10 minutes
Yield
Serves 4
This straightforward yet luscious soup recipe highlights the natural sweetness of roasted pumpkin and apples, enhanced by the fragrance of fresh sage. Perfect for a cozy evening or as a starter for a family dinner, it embodies the essence of autumn cooking. Enjoy crafting this delicious dish and savor every warm spoonful.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 200°C/400°F/gas 6.
Step 2: Prepare the Pumpkin and Onions
Scrub the pumpkin or butternut squash, then slice it in half and scoop out the seeds. Roughly chop the flesh into chunks. Peel the onions and slice them into wedges. Place both the pumpkin and onion on a large roasting tray, drizzle with 2 tablespoons of olive oil, and roast for 30 minutes, or until both are soft and slightly caramelized.
Step 3: Add Apples and Garlic
Core the apples and slice them into wedges. Bash and peel the garlic cloves. Add the apple wedges, garlic, and a few sage leaves to the roasting tray, and continue to roast for an additional 10 minutes.
Step 4: Prepare the Croutons
Cut the stale bread into 2cm chunks and place them on a baking tray. Pick over the remaining sage leaves and add them to the bread. Drizzle 1 tablespoon of olive oil over the bread, toss to coat evenly, and spread the chunks out in a single layer. Finely grate 20g of the Cheddar cheese over the bread and bake for 5 minutes, or until the bread is golden and crisp.
Step 5: Blend the Soup
Transfer the roasted pumpkin mixture to a large pan set over medium heat. Crumble in the vegetable stock cube, pour in 1 litre of boiling water, and then grate in the remaining Cheddar cheese. Bring the mixture to a boil for a couple of minutes, then remove it from heat and blend until smooth.
Step 6: Serve the Soup
Season the soup to taste, then divide it among bowls. Top each bowl with the crunchy croutons and crispy sage leaves.
Notes
Vegetable Stock
Ensure you use a good quality organic vegetable stock cube for the best flavor.
Cheese Variation
Feel free to substitute Cheddar cheese with your favorite cheese if desired.
Fresh Herbs
The fresh sage can also be replaced with other herbs like thyme, if you prefer a different flavor profile.
Serving Suggestions
This soup pairs wonderfully with a simple side salad or additional crusty bread.
Cook techniques
Roasting
Roasting enhances the natural sweetness of vegetables like pumpkin, squash, and apples by caramelizing their sugars. This method also adds depth of flavor, especially when using aromatic ingredients like onions and garlic.
Chopping
Chop vegetables and bread into uniform pieces to ensure even cooking and consistent texture. For example, chop the pumpkin into rough chunks and stale bread into 2cm chunks for croutons.
Blending
Blending the roasted ingredients transforms them into a smooth soup. Use an immersion blender or a countertop blender, ensuring that the mixture is properly cooled and not overly full to avoid splattering.
Drizzling
Drizzling olive oil over vegetables before roasting helps them cook evenly and adds richness. Tossing the ingredients ensures that they are well coated for optimal flavor.
Grating
Grating cheese adds a fine texture that melts seamlessly into the soup. Finely grate the cheese to allow it to melt quickly and incorporate well into the dish.
FAQ
Can I use other types of squash?
Yes, you can substitute butternut squash with other varieties like acorn squash or kabocha, but cooking times may vary slightly.
What if I don’t have stale bread?
If you don’t have stale bread, you can toast fresh bread in the oven until crisp to create croutons.
Can I use dried herbs instead of fresh sage?
Yes, you can use dried herbs, but use them sparingly as they are more concentrated in flavor compared to fresh herbs.
Is there a dairy-free option for the soup?
You can omit the cheddar cheese or substitute it with a dairy-free cheese alternative to make the soup dairy-free.
How can I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
Conclusion
This roasted pumpkin and apple soup is a delightful combination of sweet and savory flavors, enhanced by the freshness of sage and the crunch of golden croutons. It’s a comforting dish perfect for any occasion, providing warmth and nourishment, and it showcases the versatility of seasonal ingredients.
Autumn Vegetable Medley
Combine roasted pumpkin with root vegetables like carrots and parsnips, adding a touch of maple syrup for sweetness.
Cheesy Pumpkin Pasta
Toss roasted pumpkin puree with cooked pasta, fresh sage, and a generous amount of grated Cheddar cheese for a creamy, flavorful dish.
Apple and Sage Stuffed Chicken
Use the apples, sage, and some bread to create a stuffing for chicken breasts, roasting them until juicy and golden.
Butternut Squash Risotto
Incorporate roasted butternut squash into a creamy risotto, garnished with crispy sage and extra Parmesan cheese for a rich, comforting meal.
Vegetable Stock Rice Bowl
Use vegetable stock infused with roasted pumpkin flavors to cook rice, then top with sautéed seasonal vegetables and a sprinkle of cheese.
Hearty Pumpkin Salad
Combine roasted pumpkin cubes with mixed greens, sliced apples, and croutons, drizzled with a balsamic vinaigrette for a refreshing salad.
