Pumpkin season is upon us and I couldn’t be happier!
Pumpkin is one of my favorite vegetables. It’s beautiful, it comes in all shapes, colors, and sizes, it’s healthy and it’s so wonderfully low in calories.
This time around, I decided to make pumpkin soup and put a little twist on it by using celery root instead of parsnip root.
I prefer to use chicken broth to add more flavor, depth, and umami to the soup, although you would normally use vegetable broth for a vegetable soup.
The topping is optional. However, I highly recommend trying this combination.
Apples are in season and should be used as much as possible, and they fit in perfectly since they are also used in the soup.
If you’d rather eat them raw, they’re delicious too.
The pumpkin seeds are a great addition. It’s always nice to have several elements of the same vegetable in one dish.
To release those extra flavors, give them a little roast on a pan.
Serrano is just what I’m addicted to, but you can use bacon instead, or leave it out if you’re vegetarian.
Some might prefer bread too, but I think just topping it is enough and you’ll have that light and pleasant feeling afterward… and room for dessert!
So go ahead and try this pumpkin soup with celery and apple, you won’t regret it!
Spicy Pumpkin Soup
- 1 medium sized hokkaido pumpkin
- 2.5 carrots
- ⅓ medium sized celeriac (if you use the small organic ones, use 1/2 instead)
- 1 apple
- 1.25 l chicken broth (vegetable if vegetarian)
- 1 chilli, red, hot and fresh
- 3 sprigs of fresh thyme
- 2 onions
- 5 cloves garlic
- 3 tbsp apple cider vinegar
- 125 ml cream fat 8-12%
- Salt & pepper
Tender apples with thyme
- 2 apples, cut into slim boats
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- 6 sprigs of fresh thyme
- 1 tsp butter
Additional soup accessories
- 100 g pumpkin seeds
- 8 pieces of serrano
- Sour cream
- Rinse and peel celeriac, carrots and onions and cut into cubes. Rinse pumpkin and apple, remove the seeds, cut into cubes (no need to peel apple or hokkaido pumpkin). Split the chilli open and remove the seeds.
- In a soup pot, heat oil and add all of the vegetables and saut © for a few minutes. Add the chicken broth until the water just covers the vegetables. Add thyme and let it simmer until vegetables get tender, approximately 20-25 min.
- In a skillet roast pumpkin seeds, until they appear golden and are popping. You can add some flaky sea salt to the seeds. Remove set a side to cool in a bowl or jar.
- Then add butter to the pan along with the apples boats, honey, cider and thyme. Saut © for a few minutes on medium heat until the apples are tender but with a slightly crispy middle. Remove from heat.
- Use the same skillet for frying the serrano until in becomes crispy and golden.
- Use a blender, I prefer a hand held blender, to blend the soup into a creamy smooth texture. Add more broth if it is too thick. Add the apple cider vinegar and cream. Taste the soup and see if it needs more cider, salt and pepper or perhaps some chilli powder or additional thyme.
- Serve the soup with the lovely apples, pumpkin seeds, crispy serrano and sour cream. Enjoy!