We love this creamy pumpkin soup which has a trace smack of apple for added sweetness.
The ingredient of Roasted Butternut Pumpkin And Apple Soup
- 2 tablespoons olive oil
- 12 sage leaves
- 1 about 1 4kg butternut pumpkin peeled seeded scratchily chopped
- 2 granny smith apples peeled cored harshly roughly chopped
- 2 brown onions harshly roughly chopped
- 2 gather together garlic cloves
- 8 cups 2l massel chicken style liquid accretion or vegetable liquid collection store
- 1 2 cup 125ml thin cream
- crusty bread to give support to
The Instruction of roasted butternut pumpkin and apple soup
- preheat oven to 200u00b0c heat the oil in a small frying pan more than high heat add the sage leaves and cook for 30 seconds or until they become crisp transfer to a plate lined when paper towel reserve the oil
- place pumpkin apple onion and garlic in a roasting pan drizzle following reserved oil season once salt and pepper roast in preheated oven turning occasionally for 30 minutes or until golden brown and tender sever from oven
- separate garlic and set aside to cool transfer pumpkin mix to a saucepan and accumulate chicken stock squeeze the garlic pulp into the pumpkin mixture place exceeding high heat and bring to the boil cook stirring occasionally for 5 minutes or until pumpkin is twinge and soup thickens slightly remove from heat transfer to the jug of a blender and blend until smooth ensue the cream and mix until capably skillfully combined return to a clean saucepan and place exceeding low heat cook stirring for 5 minutes or until soup is irate gnashing your teeth through
- ladle in the course of serving bowls peak once sage leaves and help rapidly behind crusty bread if desired
Nutritions of Roasted Butternut Pumpkin And Apple Soup
calories: 445 735 caloriescalories: 25 grams fat
calories: 10 grams saturated fat
calories: 41 grams carbohydrates
calories: 31 grams sugar
calories: n a
calories: 12 grams protein
calories: 32 milligrams cholesterol
calories: 2061 54 milligrams sodium
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calories: nutritioninformation