Pumpkin cream with baked apple is a slightly spicy, aromatic soup made with baked pumpkin, cream and spices. This pumpkin soup has a creamy consistency and a fantastic taste, complemented by the addition of baked apple. I start preparing pumpkin soup by baking the butternut squash, although you can of course use ready-made pumpkin puree, prepared in advance and stored in the fridge or freezer. A shortcut may also be to skip baking the pumpkin and prepare the soup from raw pumpkin, although baked pumpkin gives the soup a unique flavour. After baking, peeling and removing the seeds, I cook the pumpkin with spices and a broth. Finally, I add the cream and blend it. I serve the finished soup with baked apple.
Other additions that can be served with this pumpkin soup include croutons, puff peas, fresh bread, roasted pumpkin seeds, crispy bacon or fried liver. However, I encourage you to serve this soup with baked apple, because pumpkin and apple are a great flavour combination. Below, I leave you the recipe for pumpkin cream with baked apple and I enjoy it.
Ingredients for pumpkin cream with baked apple.
- 1,2 kg unpeeled butternut squash
- 100 ml cream (30%)
- 1/2 teaspoon of turmeric
- 1 small chili pepper
- 1 flat teaspoon of salt
- 1/2 teaspoon of black pepper
- 1,4 l vegetable broth
- 1/4 teaspoon of caraway powder
- 1/4 teaspoon of nutmeg
- 250 g peeled potatoes
- 4 apples
- pumpkin seeds and cream for serving
How to make pumpkin cream with baked apple.
Cut the pumpkin into larger pieces and, without removing the seeds, place them on a baking tray with the skin side down. Place the baking tray with the pumpkin in the oven preheated to 190 degrees Celsius for an hour. Next, let the baked pumpkin cool down, then remove the skin and the seeds. Put the pumpkin pieces into a pot, add diced potatoes, vegetable broth, chili pepper and spices. Bring it to a boil, reduce the heat to low and simmer for about 25 minutes. After that, pour the cream and continue cooking for another 10 minutes. Remove the soup from the heat and blend it.
Wash the unpeeled apples very well, dry them and place them on a baking tray. Place the tray in the oven preheated to 190 degrees Celsius for 40 minutes. Serve the pumpkin cream soup with baked apples, additionally you can sprinkle it with pumpkin seeds and lightly drizzle with cream.
Good to know when making pumpkin cream with baked apple.
The weight of an unpeeled pumpkin before baking is 1.2 kg, and after baking and peeling it is 600 g.
You can choose any variety of apples, but I suggest choosing the one with soft, juicy and slightly sweet fruit. It is worth checking baking apples from time to time with a fork whether they are soft enough or whether they need a bit more time in the oven.
Do you like dishes with pumpkin? If so, try our recipe for Pumpkin pudding with tapioca.