My favourite thing about fall are pumpkins! There is nothing better than pumpkin soup to warm you up when it just won’t stop raining outside. By combining my two seasonal favourites; butternut squash and apples, this dish gets a fruity twist. You can easily make it in a larger quantity and put some in the freezer for another day. I love this serving with some soft, warm bread, drizzled with pumpkin seat oil and a little bit of salt.
1 red onion
1 medium apple
700g pumpkin ( I used butternut squash)
2 tsp honey
1 tbsp cooking oil
1 tsp cinnamon
1/2 tsp ground chilli
salt to taste
Heat oil in a large saucepan and add chopped onions and apple. Reduce heat and add honey, stir frequently.
Cut potato and pumpkin in small pieces and add to the saucepan together with water.
Cover the pot and let simmer for about 15 to 20 minutes, stir occasionally.
Use a hand blender or let it cool down a bit and put everything in a large blender, add cinnamon, chilli and salt, mix until smooth
If you used a large blender, fill the soup back in the pot and bring to boil add more water if needed, serve immediately.