With theIs pumpkin finding its way into our kitchens? and inspires as a versatile star of the season! Whether in the form of aromatic pumpkin pie, crispy baked from the oven or as the cult pumpkin spice latte that takes social media by storm every year: Theis just everywhere. But of course, with all the variations, the classic one is allowedPumpkin soupNot to be missed, which really warms you up on cool days and brings the taste of autumn to your plate.
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Grandma already appreciated the comfort food thanks to its warming, nourishing properties, which are particularly good in times of constant rain, falling temperatures and dark days. But you already knowRecipefor the fall classic? If not, it's high time to give the star chef's aromatic version a chance. Made with apples, cheddar cheese and homemade croutons, it turns out to be a delicious taste spectacle? and is inHerbst 2024definitely our new favorite recipe. Have fun trying it out.
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Autumnal recipe for an aromatic pumpkin soup à la Jamie Oliver
Ingredients
- 1 Hokkaido or Butternut(ca. 1.2 kg)
- 2 white onions
- 3 to 4 tablespoons olive oil, virgin
- 2 apples
- 2 cloves of garlic
- 10 g fresh sage
- 200 g altbackenes
- 50g cheddar cheese
- 1 vegetable stock cube
preparation
- Preheat the oven to 200 degrees top and bottom heat or 180 degrees fan.
- Wash the pumpkin, cut it in half and scoop out the seeds, then roughly chop the pulp.
- Peel the onions and cut them into wedges. Place everything in a large roasting tin, drizzle with two tablespoons of olive oil and roast in the oven for 30 minutes, until the flesh is soft and slightly crispy.
- In the meantime, core the apples and cut them into wedges, crush and peel the garlic cloves. After the pumpkin is ready, add a few sage leaves to the roasting pan and roast everything together with the apples and garlic for another ten minutes. Cut the bread into pieces about two centimeters in size and place on a baking tray. Then sprinkle the remaining sage leaves on top.
- Drizzle with a tablespoon of oil, mix everything well and spread in a single layer. Finely grate 20 grams of the cheddar, spread on the bread and bake for five minutes until golden brown and crispy.
- Remove the pumpkin from the oven and place everything in a large pot over medium heat. Crumble in the stock cube, pour a liter of boiling water over it and grate in the remaining cheddar.
- Bring everything to the boil and simmer for a few minutes, then remove from the heat and puree until the soup is smooth. Season to taste, then divide into bowls and garnish with croutons and crispy sage.
- Finish with a drizzle of olive oil if desired.
