I found this soup’s recipe on a Hungarian food blog. I cooked it and I fell in love with it. When the weather is cold and wet I love to make soup. This pumpkin soup’s with its orange colour and delicious flavor definitely heats up your body and soul.
Creamy Pumpkin Soup
Ingredients (serves 4)
– 1000 g butternut squash
– 1 large potato, peeled and diced
– 1 medium apple, peeled, deseeded and diced
– 1 medium onion, chopped
– 2-3 tablespoons honey
– 2 low salt vegetable stock cubes
– 1200 ml water
– 100-200 ml oat cream (you can use cream too)
– 50 g butter
– 1 tablespoon olive oil
– 1 teaspoon thyme leaves
– salt, pepper
Preheat the oven to 180C (350F). Cut the butternut squash in half length ways. Scoop the seeds out of the squash with a spoon. Drizzle the squash with olive oil and season with salt and pepper. Bake in the oven for 60 minutes or until the squash is soft. Then allow to cool.