Pumpkin And Apple Soup Recipe 455

GINGER-APPLE PUMPKIN SOUP

Steps:

• Preheat oven to 400 degrees F.
• Roast pumpkin or butternut squash. (I start by putting mine in the oven for a few minutes to soften so it's easier to cut). Cut in half and scoop out the insides (save & toast the seeds if you want). Drizzle with olive oil, salt and pepper and roast cut side up for 20 minutes, flip and roast cut side down for 20-30 or until the flesh is soft. Remove from oven, let cool, then peel the skin away from the flesh.
• While the squash roasts, slice the apple and onion into wedges and arrange on a baking sheet. Drizzle with olive oil, salt and pepper, and roast for 20 minutes or until the edges turn golden brown. During the last 10 minutes or so, add the whole garlic cloves to the baking sheet.
• In a blender, add pumpkin mash, roasted onion, apple, garlic (remove the skins), coconut milk, ginger, cardamom, cayenne and salt. Puree until smooth. If it's too thick, add a bit of water or broth to thin and blend again. Taste and adjust seasonings. Store leftovers in the fridge for up to a few days.

PUMPKIN APPLE SOUP

Steps:

• In a 5-qt. slow cooker, combine the first seven ingredients. Stir in broth, salt and pepper. Cook, covered, on low until flavors are blended, 6-8 hours., Add sausage, cream and brown sugar to slow cooker. Cook until heated through, 30-35 minutes. Discard bay leaves. If desired, serve with apple.

CURRIED PUMPKIN AND APPLE SOUP

Steps:

• Heat the oil in a 4 or 5 quart Dutch oven or stock pot until shimmering. Add the apple, onions, and leeks, and saute until the onions and leeks are soft and the apples have taken on a golden hue (about 5-7 minutes). Add the garlic, curry powder, and garam masala and stir to mix with the apples and onions, about 30 seconds.
• Add the pumpkin and chicken stock, and increase the heat to medium-high. Bring the soup to a light boil, and then reduce to medium-low, and simmer for 15 to 20 minutes. Taste, and add salt as needed.
• To smooth out the soup, run and immersion blender through the soup (or use a traditional blender, pureeing the soup in batches). Stir in the coconut milk, and taste again, adding more salt and pepper to taste.
• Ladle into bowls, and garnish with toasted pepitas. If desired, scrape a little bit of the thick coconut cream out of the can, and dollop in the center.

PUMPKIN APPLE SOUP

Steps:

• In a large pot cook the bacon until crisp. Add butter, apples, carrots, celery, onion and garlic cook until soft in the bacon grease.
• Add the wine, cider and stock. add pumpkin puree and herbs; simmer for one hour.
• Puree the soup in a blender or use your immersion blender, add cream. Finish with salt and pepper if needed.