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🍲 Creamy Pumpkin-Carrot Soup with Crispy Apples

282 kcal · 30 min · 4 servings

Ingredients

• 600 g Butternut squash (1 Butternut squash)
• 2 Carrots
• 3 Onions
• 2 tbsp Rapeseed oil
• 1200 ml classic vegetable broth
• 2 sprigs Thyme
• 2 tart Apples
• Salt
• Pepper
• 50 g Cheddar (50 % F. i. Tr.)
• 125 ml Soy cream
• 2 tbsp Apple syrup

Instructions

1. 1. Peel the pumpkin and cut it in half.
2. 2. Scrape out the seeds with a spoon.
3. 3. Wash the carrots and peel them.
4. 4. Cut the pumpkin flesh and carrots into cubes of about 2 centimeters.
5. 5. Peel the onions and dice them finely.
6. 6. Heat 1 tablespoon of oil in a pot.
7. 7. Sauté the onions, pumpkin, and carrots over medium heat for 4 to 5 minutes.
8. 8. Pour in the broth.
9. 9. Let the soup simmer for 35 minutes over medium heat.
10. 10. Wash the thyme and shake it dry.
11. 11. After about 20 minutes of cooking, pluck the leaves from the stems and add them to the soup.
12. 12. Wash the apples and cut them into quarters.
13. 13. Core the apple quarters.
14. 14. Cut the apples into cubes.
15. 15. Heat the remaining oil in a non-stick pan.
16. 16. Fry the apple cubes in the pan.
17. 17. Season the apples with salt and pepper.
18. 18. Grate the Cheddar cheese coarsely using a box grater.
19. 19. Puree the soup finely at the end of the cooking time using a hand blender or stand blender.
20. 20. Stir the soy cream into the soup.
21. 21. Finally, season the soup with salt, pepper, and apple syrup.
22. 22. Garnish the soup with the fried apples and grated cheese.
23. 23. Serve the soup hot.

Nutrition per serving

• kcal: 282
• Protein: 8 g · Fett/Fat: 15 g · Carbs: 26 g