Autumn soup with apples, flavored with basil, watercress, pumpkin seeds and walnuts. This fresh sweet soup is easy to make.
Ingredients
- 1 butternut squash (1.2 kg)
- 1 onion
- 3 cloves of garlic
- 2 apples
- handful of basil
- handful of cress
- 1.5 tsp cumin powder
- 1 l vegetable stock
- 1 tbsp pumpkin seeds
- 1 tbsp crushed walnuts
- coconut oil, ghee or butter
- pepper and salt
Preparation
- Heat the oven to 180 degrees and place the washed pumpkin in the oven until it is soft to cut.
- Cut the pumpkin and apples into cubes. Finely chop the onion and crush the garlic cloves.
- Heat the oil or butter in a deep pan. Saute the onion and the garlic. Bake the pumpkin and apple cubes for a few minutes. Add the cumin and stir.
- Add the stock and bring to the boil. Let it simmer for 10 minutes on a low fire.
- Blend the soup until smooth and season with salt and pepper.
- Pour the soup into bowls and garnish with basil, watercress, pumpkin seeds and walnuts.
Eat mindfully and enjoy!
Lunch
Dinner
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