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ROASTED PUMPKIN APPLE SOUP #vegan #dairyfree

ROASTED PUMPKIN APPLE SOUP #vegan #dairyfree

Making the Pink Hot Chocolate is so quick and simple and the whipped cream puts in some real effort, no blender essential. In the event that you have a bricklayer container, two or three minutes, and a fantasy, you can make this.

Two notes on the formula: make a point to utilize white chocolate you like the flavor of without anyone else. It ought to abandon saying, however this is the thing that your hot cocoa will pose a flavor like. I utilized low-quality chips that I like fine in treats yet could never eat by the bunch in one of my first test cups, and the subsequent hot cocoa was so gross I almost rejected the whole formula. For the following cup, I utilized more excellent chocolate and it was stunning. Great chocolate has a significant effect!

Also, on the whipped cream, contingent upon your height, kind of cream, stamina of your shaking arm, the consistency of your completed item may shift from pipeable to spoonable. In any case, it's flavorful! Also, on the off chance that you need ensured solid, pipeable whipped cream, you can generally whip it as our forefathers would have done it with an electric blender. 😉

Also Try Our Recipe : BALSAMIC BEET SALAD WITH ARUGULA, GOAT CHEESE, AND WALNUTS

ROASTED PUMPKIN APPLE SOUP #vegan #dairyfree

INGREDIENTS

  • 450 grams (1 lb.) pumpkin
  • 1 Granny Smith apple cored, and quartered
  • 1 medium onion quartered
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • salt
  • ¼ teaspoon cayenne more to taste
  • 300 ml (1¼ cup) vegetable stock
  • freshly ground black pepper to taste

GARNISH:

  • pomegranate arils
  • pumpkin seeds
  • fresh parsley finely chopped

INSTRUCTIONS

  1. Preheat the oven to 200 degrees C (392 degrees F). Line a large baking sheet with parchment paper.
  2. Cut the pumpkin in half lengthways and scoop out the seeds. Then, slice each pumpkin half in half again to make quarters and place, cut-side up, on a baking tray, along with the onion.
  3. Drizzle with olive oil and sprinkle with salt.
  4. Bake for 20 minutes, then add the garlic and apple, flip the pumpkin cut side down and roast for another for 20 minutes, or until the flesh is soft.
  5. Use a spoon to carefully scoop out the flesh of the pumpkin (discarding the skin) and transfer to a high-speed blender along with the apple, onion, garlic (remove the skins), cayenne, vegetable stock.
  6. Blend on high for 2 minutes, or until silky smooth.
  7. If it's too thick, add a bit of vegetable stock to thin it out and blend again. Taste and adjust seasonings.
  8. To serve, ladle the soup into bowls and top with pomegranate arils, pumpkin seeds, fresh parsley and freshly ground black pepper.
  9. Serve immediately
  10. Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 1 month

NOTES
*Serves  2 as a main (1 1/2 cup each serving ) or 3 as a side (1 cup each serving)

For more detail : bit.ly/2Pq8HEO

Read More Our Recipe : Goat Cheese And Basil Dip With Honey

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