This recipe makes four servings and will take you only 20 minutes to prepare and around 45 minutes of cooking time. It also keeps in the fridge for 2 days and you can freeze this soup too. DO NOT ADD the cream if you know you are going to freeze this soup for later use. Re-heat when needed and only add the cream a few minutes before serving.
Ingredients
- 2 red Apples
- 1 large Onion chopped
- 2 medium Potatoes chopped
- 60 ml Oil Canola or Olive will do fine
- 5 ml heaped Curry powder you determine the heat
- 5 ml ground Cumin optional
- 30 ml cake Flour
- 1 Liter vegetable stock
- 250 ml fresh Cream
Servings:
Instructions
- Heat your oven to 200 ºC. Cut the apples with the skin on into wedges. Arrange them on a baking tray and drizzle with 30 ml of your oil, roast for 20 minutes or until golden brown. Put aside to cool. In a big pot heat the remaining oil and add onions, curry powder and cumin if you are using it. Fry until translucent (6 to 7 minutes). Add the flour and pumpkin and cook for 3 more minutes. Turn over a lot. Add the stock and cook for 15 minutes…or until your pumpkin is soft. Add the apples to the soup. Let your soup cool down a bit then add it in batches to a food processor. You would want a thick consistency, so do not add all the liquid as the soup will be very watery. Process to a fine, thick puree. Return to a pot and add the cream. It is now very important not to cook or boil the soup but only keep it warm on medium heat, as the cream will curdle and spoil the soup (well the look of it in any case). Serve with any type of toast or bread.