Spicy Pumpkin Soup

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Power Me Up with Spicy Pumpkin Soup

Course Main Course, Soup

Servings

Calories 302kcal

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!