Pumpkin Apple Soup is the perfect way to warm up on the cold autumn days. Make sure to include the Fried Sage Leaves- they are delicious!
**RECIPE UPDATE with NEW PICTURES!**
I first posted my recipe for Pumpkin Apple Soup nearly a year ago, and since then I’ve made it several more times. I’ve tweaked the recipe here and there for my flavour and I also reduced the quantity of it by halving the ingredients. You can always double the recipe and freeze half, but I found that the initial recipe was just too much, and half was more than enough for my family. The next big change was the sage leaves. In the first recipe I told you to garnish with fresh sage leaves. Well I love sage just as much as the next person, but a raw sage leaf is not delicious. Do not garnish with raw sage leaves. Instead, lightly fry the leaves in butter to help release their aroma and flavour. The combination of the fried sage leaves and the Pumpkin Apple Soup is dynamite! Probably my favourite soup ever! I hope you enjoy it as much as I did!
I was leaving school a few weeks back and a really cute toothless Chinese man was standing on the corner selling pumpkins. Not the pumpkins we’re accustomed to though. They are tall and green or round and green. They were super cheap, so I bought 4 of them for a whopping 45RMB (less than $8) and figured I would find out what kind of pumpkin it is later. Unfortunately I did not get a picture of him. Would have been so cute but next time I’ll be more blog-focused. To make matters worse I accidentally deleted a picture I had of the pumpkins lined up against my kitchen’s window sill. GRRR!!
I checked online and wasn’t sure, but according to my ayi, they’re Chinese pumpkins but were not quite ripe yet. After a couple of days on the kitchen window sill I decided to use the first one to make soup. I kept it simple. Adding onions, apple and sage, as well as potato (to thicken it). The result was incredible. I ate bowls and bowls of the soup. Super healthy, full of Vitamin A, C and Riboflavin and low in calories Pumpkin and Apple Sage Soup is my new soup addiction!
While I used a Chinese Pumpkin, you could easily substitute it with butternut squash or regular pumpkin.
Yields 6 servings
Pumpkin and Apple Soup is the perfect way to warm up on the cold autumn days. Make sure to include the Fried Sage Leaves- they are delicious!
10 minPrep Time
40 minCook Time
60 minTotal Time
- 2 ounces Butter
- 1 large Onions, chopped
- 1 kilo (2 pounds) Pumpkin, peeled, seeded and chopped
- 1 Apple, cored, peeled, chopped
- 1 Potato, peeled, chopped
- 4 cups (1L) Water
- 6 Sprigs Fresh Sage
- 1 teaspoon Dried Sage
- Salt and Pepper to taste
- 1 tablespoon Butter
- 8-12 Fresh Sage Leaves
- Olive Oil
- Saute butter and onions on medium high heat for 10 minutes until they begin to brown.
- Add pumpkin, apples, sage, potatoes and salt and pepper. Stir to combine.
- Add the Water.
- Bring to boil on high heat. Reduce heat to low, cover and cook for 30 minutes.
- With an immersion blender or in batches in a blender, puree mixture until smooth.
- In a small pan melt the butter. Stir in the sage leaves and allow to crisp up.
- Ladle soup into your soup bowls and garnish with fried sage leaves and olive oil.