Pumpkin and apple soup au gratin

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
3 4
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 1 big onion
  • 2 Garlic cloves
  • 1 (approx. 1.2 kg) Small Hokkaido pumpkin
  • 1 Apples
  • 5 Stem(s) Thyme
  • 2 TABLESPOONS Olive oil
  • 700 ml Vegetable broth
  • 300 ml Milk
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 thin slices of farmhouse bread (approx. 30 g each)
  • 50 g grated cheddar cheese
  • baking paper

Directions

  1. 1

    Peel and finely dice the onion and garlic. Pumpkin clean, wash, halve, remove seeds. Cut pumpkin into pieces. Apple wash, clean, quarter and remove core. Thyme wash, shake dry.

  2. 2

    Pluck leaves.

  3. 3

    Heat the oil in a pot. Fry the onion for 3-4 minutes while turning. Add the pumpkin, garlic, apple and thyme, except for a little to garnish, and fry for about 2 minutes. Add stock, bring to the boil, cover and simmer for 25-30 minutes.

  4. 4

    Puree the soup, add milk, bring to the boil again and simmer for about 6 minutes. Season to taste with salt and pepper.

  5. 5

    In the meantime cut out stars of any size from the slices of bread. Place the bread stars on a baking tray lined with baking paper. Sprinkle cheese over it and bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see

  6. 6

    manufacturer) gratinate for 3-4 minutes. Serve the soup in deep plates. Garnish cheese stars with remaining thyme and add 3 stars each to the soup and serve immediately.

Nutrition Facts

KCAL
400 kcal
CARBS
55 g
FATS
13 g
PROTEINS
12 g