ROASTED PUMPKIN APPLE SOUP
author: AS EASY AS APPLE PIE
Roasted Pumpkin Apple Soup - Naturally gluten-free, dairy-free, vegan, and ready to eat in just under 1 hour!
450 grams (1 lb.) pumpkin
1 Granny Smith apple cored, and quartered
1 medium onion quartered
2 cloves garlic
1 tablespoon olive oil
¼ teaspoon cayenne more to taste
300 ml (1¼ cup) vegetable stock
freshly ground black pepper to taste
fresh parsley finely chopped
Preheat the oven to 200 degrees C (392 degrees F). Line a large baking sheet with parchment paper.
Cut the pumpkin in half lengthways and scoop out the seeds. Then, slice each pumpkin half in half again to make quarters and place, cut-side up, on a baking tray, along with the onion.
Drizzle with olive oil and sprinkle with salt.
Bake for 20 minutes, then add the garlic and apple, flip the pumpkin cut side down and roast for another for 20 minutes, or until the flesh is soft.
Use a spoon to carefully scoop out the flesh of the pumpkin (discarding the skin) and transfer to a high-speed blender along with the apple, onion, garlic (remove the skins), cayenne, vegetable stock.
Blend on high for 2 minutes, or until silky smooth.
If it's too thick, add a bit of vegetable stock to thin it out and blend again. Taste and adjust seasonings.
To serve, ladle the soup into bowls and top with pomegranate arils, pumpkin seeds, fresh parsley and freshly ground black pepper.
Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 1 month
*Serves 2 as a main (1 1/2 cup each serving ) or 3 as a side (1 cup each serving)