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Pumpkin and apple cream soup recipe

Pumpkin apple cream recipe

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Mixing the flavor of the pumpkin with that of the apple you get a very peculiar flavor, with which you will lick your fingers and enjoy a lot with each spoonful.


  • two apples
  • 1 kg. from pumpkin
  • 2 tablespoons olive oil
  • 1 onion
  • 3/4 liter of vegetable broth
  • 1 glass of evaporated milk
  • 1 tablespoon thyme
  • Salt

Preparation of pumpkin and apple cream

  1. The first thing is that you wash the apples under running water and then peel them, remove the core and cut them into quarters, and then cut them into small cubes.
  2. Clean the pumpkin, also with tap water, and peel it, removing the seeds and cutting it into very small pieces.
  3. Then you peel the onion, you also wash it so that its tear effect is reduced, and you chop it well into small pieces. Add the onion to a saucepan so that it is poached with a little olive oil.
  4. When you see the transparent onion, add the apple and the pumpkin and stir well, letting them sauté for about 5 minutes.
  5. After 5 minutes, pour in the vegetable broth, with a little thyme and salt, and turn up the heat to bring it to a boil. When it is boiling, reduce the heat to a minimum and let it cook for 25 minutes.
  6. Pour all this mixture into the bowl of the blender and begin to beat until all the ingredients are very well combined.
  7. Then add the evaporated milk and do not stop beating in a single moment, until you get it to have thickened a little. A good trick is that you put the mixer all the way down and start to beat, when you see that it is taking on a thicker texture, go up, and so on over and over again. If you want it a little looser, then beat as usual.
  8. Once you have it ready, serve immediately, as it is a dish that is much better to take while it is hot.

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