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.
Ingredients
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.