Muscat Pumpkin Soup
I think it’s safe to say that pumpkin season is in full swing at the moment. And I don’t mean the Halloween pumpkins, even though we’ll be carving those in no time. I mean the delicious muscat and hokaido pumpkins that can be found in almost every store at the moment and that can be used in so many different ways, such as soups, breads, muffins, risotto, etc. I decided to go with the most popular option – the soup. With a touch of sweetness from our homegrown apples and a bit of a kick from the nutmeg and pumpkin seed oil, this is a perfect dish for colder autumn days. It keeps you warm inside so nicely.
Recipe adapted from a Spar recipe.
1 kg peeled and chopped muscat pumpkin
2 peeled and chopped apples
1 l water
1/2 stick or about 50 g butter
salt and nutmeg to taste
pumpkin seed oil and sour cream, for serving
- Place the pumpkin and apple in a large bowl with a liter of water. The water will just barely cover the pumpkin and apple which is how it should be since the pumpkin will release some water while cooking. Season with salt and nutmeg.
- Bring to a boil and cook for additional 20 minutes at medium heat.
- Transfer to a food processor (you might need to do it in two parts, depending on the size of your food processor) and add the butter. Add more salt and nutmeg if necessary.
- Return to the stove and cook for a few minutes. Serve warm with some pumpkin seed oil and sour cream.