Zuppa speziata di zucca e mele

Fall has finally arrived in San Diego, and with it all its good fruits and vegetables. Two of my favorite are pumpkin and apples. You probably guessed it already since this is not the first recipe with Pumpkin or apples that I post. You can check out more recipes in the section “Zuppe” and “Dolci”. Today I want to share with you a recipe that combines both pumpkin and apples; I guarantee the result is simply explosive as this is a Spicy Pumpkin and Apple Soup.



– 1 Kabocha pumpkin

– 2 Pink lady apples

– 1 large yellow onion (makes 2 cups)

– 1 piece of fresh ginger root

– lemon juice, 2 Table spoons

– 1 cup (200ml) low fat coconut milk (or soy or heavy cream)

– 3 cups (750lm) vegetable stock

– 4 tea spoon EVO oil

– 1 tea spoon of each of the following: curry powder, turmeric powder, cinnamon powder, and sweet paprika and 1/2 tea spoon of cayenne pepper

– salt and pepper to taste


For this recipe, I have prepared all the ingredients beforehand as it takes time to prep the fruit and veggies. Start with removing the skin from the Kabocha pumpkin and chop it in cubes of equal size; chop the apples (with the skin on as it contains good nutrients); grate the ginger root, and chop the onion finely.

Saute’ (not fry) the onion with the EVO oil in a large and deep pot. Once the onion is soft, add the pumpkin, the grated ginger root and the spices mix and stir it so all the pumpkin is covered by the spices. After about a minute, add the stock, add some salt and pepper and cover with the lid. Once it boils, add the apples and stir well.


Cover again with the lid and once it reaches the boil again, let it boil for 10 minutes. At this point both the apples and the pumpkin should be cooked. Transfer the mix in a blender and blend till smooth.

IMG_4063Transfer the soup in a large bowl and add the lemon juice, the coconut milk and, if needed, more salt and pepper according to your taste. The soup is ready!


Although the presentation is pretty simple, this soup does not really need anything else; it is rich, creamy, and hearty. It is a perfect treat to warm up those Cold winter days, or if you live in San Diego, it is perfect for a wet rainy day.


You can serve it with or without bread; I just love the way it tastes without it. I hope you will make it at home. Leave me a comment of a feedback, and stay tuned for the next recipe.

This entry was published on October 5, 2015 at 17:25. It’s filed under Antipasti, Piatti della Tradizione, Tradizione Italiana, Vegetariano, Zuppe and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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