Roasted Pumpkin Soup with Apple and Ginger Recipe
Roasted pumpkin soup with apple and ginger is an autumn version of a Polish cream soup – slightly sweet from the pumpkin and apple, gently spicy from the ginger. In many homes it appears as soon as orange pumpkins take over the market stalls. It’s thick, warming, and works perfectly as a light lunch or dinner with a slice of bread.
This soup combines the natural sweetness of roasted pumpkin and apple with the warmth of ginger, creating a thick, velvety cream that is both comforting and light. Roasting the pumpkin intensifies its flavour and adds a subtle caramel note, making the soup perfect for chilly autumn days.
Chef's tips
Roast a larger batch of pumpkin at once and use the extra for other dishes, such as salads or pasta – it saves time on busy weekdays. If you are using a very watery stock, reduce the amount slightly and adjust the consistency with hot water at the end so the soup stays pleasantly thick.
How to serve
Serve in warmed bowls, topped with toasted pumpkin seeds and a drizzle of cream or coconut milk. A slice of sourdough or wholegrain bread on the side turns it into a complete meal. For a more festive version, add a few drops of pumpkin seed oil just before serving.
Ingredients
- pumpkin (e.g. Hokkaido or butternut) weight after peeling and without seeds - 800 g
- tart apple e.g. Grey Reinette, Antonovka; another firm variety is fine - 1 piece
- carrot medium - 1 piece
- onion medium - 1 piece
- fresh ginger or 0.5 teaspoon ground ginger - 2 cm
- vegetable or chicken stock homemade or from a good-quality stock cube - 1 l
- oil for roasting the pumpkin - 2 tablespoons
- 30% cream or coconut milk optional, for enriching the soup - 100 ml
- salt to taste
- black pepper to taste
- ground nutmeg optional - 0.25 teaspoons
- pumpkin seeds for serving, can be replaced with sunflower seeds - 2 tablespoons
Preparation
- Preheat the oven to 200°C (top and bottom heat). Peel the pumpkin (you can leave Hokkaido unpeeled), remove the seeds and cut into cubes about 2–3 cm in size.
- Transfer the pumpkin pieces to a baking tray lined with baking paper, drizzle with oil and mix with your hands so that each piece is lightly coated. Roast for 20–25 minutes, until the pumpkin is soft and lightly browned on the edges.
- In the meantime, peel and dice the onion, peel the carrot and slice it thinly. Peel the apple, remove the core and cut into cubes.
- Heat 1 tablespoon of oil in a large pot (you can use the oil from the baking tray). Add the onion and fry for 3–4 minutes over medium heat, until it softens and becomes slightly translucent but not browned.
- Add the carrot and fry for another 3–4 minutes, stirring from time to time. Then add the apple and fry for about 2 more minutes, until it softens slightly.
- Peel the fresh ginger thinly with a knife and finely chop or grate it. Add to the pot and fry for about 30 seconds, until it becomes very fragrant.
- Transfer the roasted pumpkin along with any juices from the tray to the pot. Pour in the stock, bring to the boil, then reduce the heat and simmer gently for 10 minutes, until all the vegetables are very soft.
- Remove the pot from the heat. Blend the soup with a hand blender until smooth and creamy. If it is too thick, add a little hot water or stock.
- Add the cream or coconut milk (if using), season with salt, pepper and nutmeg. Stir and, if needed, heat gently again, but do not boil vigorously after adding the cream.
- Toast the pumpkin seeds in a dry pan for 2–3 minutes, shaking often, until they are lightly browned and start to “pop”. Serve the soup hot, sprinkled with pumpkin seeds.
Storage
Zupę przechowuj w lodówce w szczelnie zamkniętym pojemniku do 3 dni. Możesz ją zamrozić bez śmietanki, a po rozmrożeniu dodać ją przy podgrzewaniu. Podgrzewaj na małym ogniu, mieszając, aby się nie przypaliła.
