Pumpkin soups are our latest infatuation and we just like to try out different variations to find out what’s the best combination. This time round, we used roasted pumpkins instead of boiling them to give the soup a slightly charred feel to it.
We like the sweet, soft taste of pumpkin. We made a more watery version this time round instead of the thick, creamy pumpkin soups at Cedele and Soup Spoon. It’s all a matter of personal taste but somehow the soup feels smoother and sweeter when it’s less thick and creamy.
Ingredients: Roasted Apple, roasted pumpkin, cream, salt, pepper, thyme
Apple creates depth in this soup by adding a sour aftertaste to it.
Personally, i prefer our Golden Pumpkin soup where it’s all just sweeeet tasting pumpkin power.