Autumn slowly appears in central Europe again. Autumn is for me always more than welcome. There are not many things in this world better than floundering in colourful leaves, buying lovely orange pumpkins at the local markt and cooking and eating one of the most delicious soups of the world, US-American apple-rutabaga soup .
(makes 4 portions)
about 100 gr buter
1 cup chopped onion
1 cup grated rutabaga
1 cup grated apples (unpeeled)
1 cup grated carrots
1 cup grated sweet potato
1 cup grated squash or pumpkin
1l stock (vegetable / chicken)
1 cup heavy cream
salt, pepper, cayenne pepper, cumin (optionally: mashed garlic clove)
1/4 maple syrup (I added Turkish mulberry molasses)
1. Fry onions in butter until goldeb brown. Add the rest of the vegetables, stir constantly, fry them all together for about 10 minutes more on a low heat
2. Add sock, increase heat, bring to boil and cook about 20 minutes or until vegetables are soft.
3. Puree the soup or press through a sieve (I pureed only a half of my soup cause I like to bite little vegetable chunks). Add the rest of the ingredients and season to taste, reheat and serve!
I am sorry, but you have to use your imagination while looking at this picture. Its colour is much mre intensive but due to my poor camara it is impossible :(
Top this soup with chopped dill or parsley. Pumpkin or sunflower seeds would be a great idea too!