Pumpkin Soup with Cider

Dry cider gives this soup a light touch of natural fruity sweetness: the alcohol evaporates during the boil, leaving only the flavor and aroma, which goes well with pumpkin. And the pumpkin itself provides the body with enough beta-carotene, vitamin B and fiber.


1 kg pumpkin

1 large white onion

800 ml of vegetable stock or good drinking water

150 ml of dry apple cider

1 tbsp extra virgin olive oil

Salt, freshly ground black pepper

2 tbsp roasted pumpkin seeds for serving.

Step by step recipe

Step 1

Peel and chop the onion. Peel and deseed the pumpkin and cut into 2 cm cubes.

Step 2

Heat the oil in a heavy-based pan and fry the onion for 5 minutes. Add the pumpkin and cook under a lid over a medium heat, stirring occasionally, for 10 minutes.

Step 3.

Pour in the hot stock or water, bring to the boil and simmer for 20 mins.

Step 4

Remove the soup from the heat and puree with a blender.

Step 5.

Pour the cider into the pot, bring to the boil and boil down to a third. Add the cider to the pumpkin soup, season with salt and pepper and mix well.

Step 6.

Return to the heat and simmer for 2 to 3 minutes. Serve with a sprinkling of pumpkin seeds.

A tip

The natural sweetness of pumpkin makes it especially attractive for those who are contraindicated to sugar. You can wilt pumpkin slices and eat them whenever you want a sweet treat. To do this, slice the pumpkin into thin slices, spread it in a layer on a parchment-lined tray and put it in an oven preheated to 100 °C for 24 hours. You can cook turnips in the same way for a dessert that was very popular with our ancestors.

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