This Pumpkin Apple Soup is the perfect soup to soothe cancer treatment-induced malaises like troubled digestion, a sore mouth or throat and, let’s not forget, utter fatigue. Kabocha is one of my favorite vegetables.
- Heat the butter in a medium pot over medium-high heat. Once the butter has melted, add the shallots, garlic and sage. Cook for 3-5 minutes or until the shallots are tender but not browned.
- Add squash and apples. Sprinkle with cumin, salt, and pepper. Cook stirring for 1 minute. Then cover and let steam for 5 minutes.
- Add the water or stock. Bring to a boil, then simmer for 15 to 20 minutes, or until the squash is tender. Puree then heat through. Taste for seasonings.
- Just before serving, stir in the freshly grated ginger and cook for 2 minutes. Serve with a dollop of yogurt.
- 1 tablespoon butter
- 1 medium shallot, chopped
- 1 clove garlic, minced
- 1 teaspoon chopped sage or thyme
- 1½ pounds kabocha squash, peeled and cut into 1 inch dice
- 2 medium Fuji apples, peeled, cored and cut into 1 inch dice
- ½ teaspoon cumin
- Salt and pepper, to taste
- 4 cups water or stock
- 1 teaspoon freshly grated ginger root
- Plain yogurt, for serving (optional)
Ann's Tips and Tricks
Cooked kabocha is rich in vitamins A, and C, and it has about half the starch of butternut squash. It has a soft texture with a sweet chestnut taste, and makes a delicious addition to any soup or stew. When very soft, it dissolves into the broth, turning it a gorgeous golden yellow. Not only does it look pretty and taste good, it is good for you.