A typical Sunday: breakfast, groceries, cuddles, cooking, dinner, crafting.... Yet, every Sunday has something special. Today, we picked apples from our trees. We washed, cored and sliced them. There are now 7 "ziploc" bags of cut apples in the freezer, ready to become pie-fillings or maybe apple jellies.
We also made an amazing pumpkin soup: light, filling, and fast to make.
- Cut one medium pumpkin in half. Remove seeds, fill with a mix of your favorite herbs and spices (I used branches of marjoram and oregano from the garden, and a little bit of thyme). Sprinkle with salt and fresh pepper and roast in the oven at 300F for 30 minutes or until tender.
- Prepare roasted garlic: wrap head of garlic in aluminum foil and throw in the oven together with pumpkin.
- While pumpkin and garlic are roasting, cube one small onion and a couple of celery stalks. Also, roughly cube two Granny Smith apples and one sweet potato. Finally, mince 1 teaspoon of fresh ginger.
- Heat up a little bit of olive oil and cook onions, ginger and celery for 5 minutes (until onions become translucent). Add apples and sweet potato; cook for 2-3 minutes.
- Add 3-4 cups of vegetable broth, bring to boil, reduce heat and simmer for 10-15 minutes (until potato is ready). You can also add a couple of bay leaves and a branch or two of herbs you used for the pumpkin.
- Blend potato-apple base until smooth.
- By this time pumpkin and garlic should be ready. Cool pumpkin down and then scrape off the flesh and add to soup base. Add roasted garlic to the soup (simply cut one of head's ends and squeeze out the pulp).
- Blend the soup and add water/broth to obtain desired consistency. You can also add a little bit of cream to make the soup a little bit smoother.
- Adjust seasoning, reheat the soup, and serve. You can garnish it with parmesan petals, roasted pumpkin seeds, or fresh herbs.
- Enjoy with a slice of freshly-baked bread.