Pumpkin And Apple Cream Soup


  • 100g butter

  • 200g pumpkin (peeled, cubed)

  • 1 no (about 150gm) red apple (cubed)

  • 150g big onion (cubed)

  • 1 tbsp shredded ginger

  • 1 cinnamon stick

  • 2 tbsp extra virgin olive oil

  • 1 tsp plain four

  • 1 liter (1000ml) water

  • 100ml cooking cream/ fresh cream


  • Salt to taste


  • Red apple (cubed)

  • Cooking cream

  • Crushed black pepper


  1. Heat up butter and olive oil in the sauce pot, stir-fry pumpkin, red apple and onion until aromatic, stir well. Add water, once boiled, reduce to medium heat, simmer for 15-20 minutes.

  2. Transfer all ingredients and soup to the fruit blender (except cinnamon stick), pound until smooth. Re-boil it in a pot with cooking cream, then season with chicken stock granule and salt.

  3. Serve hot with cubed apple, cooking cream and crushed black pepper.

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