ciao! cooks
Pumpkin Apple
Spice
This sweet and savoury soup is
rich and smooth blended with
coconut cream.
INGREDIENTS
1 medium cinderella pumpkin
2 Tbsp olive oil
2 large yellow onions, thinly
sliced
3 large carrots, diced
4 Tbsp vegetable salt
1 tsp cinnamon
2 tsp thyme
6 large spartan apples
1 cup coconut cream
METHOD
1. Preheat oven to 300°F.
2. Cut open and remove seeds
and fi bers from pumpkin.
Keep seeds in a separate
bowl. Remove exterior shell,
leaving only soft meat. Place
on baking sheet and drizzle
with oil and bake until tender,
approximately 25 minutes.
3. Bring large pot of water to
boil and season with vegetable
salt, cinnamon and thyme.
Place baked pumpkin into pot.
4. Rinse and dry pumpkin
seeds and bake at 400°F until
crispy. Add salt and pepper to
taste.
5. In skillet, sautée onion and
carrots in 1 Tbsp olive oil.
Remove from skillet and place
in pot.
6. Core apples, leave skin on
and place into pot. Boil until
carrots are soft, remove from
heat and let cool.
7. Add coconut cream and
blend until smooth. Serve hot
topped with crushed pumpkin
seed.
Yield 4 servings
22
ciao! / feb/mar / two thousand eighteen