Pumpkin Soup With Ancho And Apple Recipe 55

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PUMPKIN SOUP WITH ANCHO AND APPLE



Pumpkin Soup With Ancho and Apple image

Chances are the contents of that can of pumpkin purée you may be using for pie, soup, biscuits, custard, ice cream or bread came from Illinois. It's the state that produces the most pumpkin for canning. This vibrant soup, from the chef Rick Bayless, an owner of Frontera Grill and Topolobampo in Chicago, is inspired by Mexico, where pumpkin is as typical an ingredient as the pepitas, ancho chile, canela and crema that are also in the recipe. His original calls for fresh squash or pumpkin - about 1 1/2 pounds, peeled, seeded, cut in chunks and added to the pot with the apple. But Mr. Bayless was amenable to adapting his recipe for canned purée, paying homage to Illinois.

Provided by Florence Fabricant

Categories     dinner, lunch, soups and stews, side dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
1/2 cup pepitas (shelled pumpkin seeds)
1 medium onion, sliced 1/4-inch thick
1 dried ancho chile, stemmed, seeded and torn in small strips
1 apple, peeled, cored and chopped
1/2 teaspoon ground black pepper
1/2 teaspoon cinnamon, preferably Mexican canela
3 cups plain canned pumpkin (about 1 1/2 cans)
Salt to taste
1/2 teaspoon sugar
1/2 cup Mexican crema, or crème fraîche, mascarpone or sour cream

Steps:

  • Melt butter in a 3- to 4-quart saucepan. Add half the pepitas and the onion and cook, stirring, on medium heat, until the onion is golden and the pepitas have started to brown, about 10 minutes. Add the chile pieces, cook a minute or two, then add the apple, black pepper, cinnamon and pumpkin.
  • Stir in 4 cups water. Bring to a boil, reduce heat and simmer for 30 minutes. Meanwhile, in a small skillet, toast the remaining pepitas on medium heat and set aside.
  • Pureé the soup in a blender. (You will need two shifts.) Return the soup to saucepan and season with salt and the sugar. Serve the soup in warm bowls with a dollop of crema and a sprinkling of toasted pepitas on top.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 350 milligrams, Sugar 7 grams, TransFat 0 grams

PUMPKIN SOUP WITH ANCHO AND APPLE RECIPE - (5/5)



Pumpkin Soup With Ancho and Apple Recipe - (5/5) image

Provided by mirelsonp

Number Of Ingredients 11

2 tablespoons unsalted butter
1/2 cup pepitas (shelled pumpkin seeds)
1 medium onion, sliced 1/4-inch thick
1 dried ancho chile, stemmed, seeded and torn in small strips
1 apple, peeled, cored and chopped
1/2 teaspoon ground black pepper
1/2 teaspoon cinnamon, preferably Mexican canela
3 cups plain canned pumpkin (about 1 1/2 cans)
Salt to taste
1/2 teaspoon sugar
1/2 cup Mexican crema, or crème fraîche, mascarpone or sour cream

Steps:

  • 1. Melt butter in a 3- to 4-quart saucepan. Add half the pepitas and the onion and cook, stirring, on medium heat, until the onion is golden and the pepitas have started to brown, about 10 minutes. Add the chile pieces, cook a minute or two, then add the apple, black pepper, cinnamon and pumpkin. 2. Stir in 4 cups water. Bring to a boil, reduce heat and simmer for 30 minutes. Meanwhile, in a small skillet, toast the remaining pepitas on medium heat and set aside. 3. Pureé the soup in a blender. (You will need two shifts.) Return the soup to saucepan and season with salt and the sugar. Serve the soup in warm bowls with a dollop of crema and a sprinkling of toasted pepitas on top.

PUMPKIN APPLE SOUP



Pumpkin Apple Soup image

Sweet and savory, pretty and indulgent. I use canned pumpkin to make it easier, but regular pumpkin would make it that much better.

Provided by LilPinkieJ

Categories     Apple

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 15

4 slices bacon, diced
2 tablespoons butter
4 red apples, diced
1 carrot, chopped
1 onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1/4 cup white wine
1/2 cup apple cider
2 1/2 cups canned pumpkin
2 quarts chicken stock
1 teaspoon dried thyme
1 bay leaf
salt and pepper
1 cup cream

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.

Nutrition Facts : Calories 245.9, Fat 13.8, SaturatedFat 7.3, Cholesterol 40.6, Sodium 487.8, Carbohydrate 24.6, Fiber 4, Sugar 13.5, Protein 6.9

APPLE PUMPKIN SOUP



Apple Pumpkin Soup image

Make and share this Apple Pumpkin Soup recipe from Food.com.

Provided by Suzie_Q

Categories     Apple

Time 9h45m

Yield 2 quart, 12 serving(s)

Number Of Ingredients 14

2 cups finely chopped peeled tart apples
1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
4 cups chicken broth
3 cups canned pumpkin
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 cup unsweetened apple juice
1/2 cup half-and-half cream
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended.
  • Gradually whisk in broth. Stir in pumpkin, sugar, cinnamon, nutmeg and ginger. Bring to a boil.
  • Reduce heat; cover and simmer for 25 minutes. Cool slightly.
  • In a blender, cover and process soup in batches until smooth. Pour into a bowl, cover and refrigerate for 8 hours or overnight.
  • Just before serving, transfer soup to a saucepan; cook over medium heat for 5-10 minutes.
  • Stir in apple juice, cream, salt and pepper; heat through.

Nutrition Facts : Calories 107.7, Fat 3.8, SaturatedFat 2.2, Cholesterol 8.8, Sodium 468.6, Carbohydrate 16.7, Fiber 2.5, Sugar 11.2, Protein 2.9

PUMPKIN APPLE SOUP



Pumpkin Apple Soup image

I often make a butternut squash soup on the stove in the fall. This year, I had pumpkins from a local farm, but only enough time to make something in the slow cooker! The apples set the soup off perfectly. If using fresh pumpkin, be sure to puree it well to avoid stringy soup. -Rebecca Phillips, Fayetteville, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 6h45m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

1 can (15 ounces) solid-pack pumpkin
2 tart apples, peeled and cut into 1/2-inch pieces
1 medium onion, coarsely chopped
3 garlic cloves, minced
1 teaspoon dried thyme
2 bay leaves
1/4 teaspoon Louisiana-style hot sauce
1 carton (32 ounces) chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
14 ounces smoked sausage, coarsely chopped
1/2 cup half-and-half cream
2 tablespoons brown sugar
Sliced apple, optional

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.

Nutrition Facts : Calories 237 calories, Fat 15g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 1216mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 9g protein.

ROASTED PUMPKIN SOUP WITH APPLE AND GINGER



Roasted Pumpkin Soup with Apple and Ginger image

This is one of my favorite fall soups. You can also make it with roasted butternut squash. I like my soups thick so I usually don't add a lot of water, but that is optional. I used 2 fairly large sugar pumpkins, weighing about 2 pounds total.

Provided by barbara

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 1h25m

Yield 4

Number Of Ingredients 12

2 (1 pound) sugar pumpkins, halved and seeded
1 tablespoon olive oil, or more as needed
2 tablespoons butter
1 small onion, chopped
1 (1/2 inch) piece fresh ginger, peeled and minced
1 apple, peeled and cut into cubes
3 cups chicken broth, or more as needed
1 tablespoon maple syrup
ground white pepper to taste
salt to taste
¾ cup water, or to taste
½ cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Brush pumpkin flesh with olive oil. Place pumpkins face down on the prepared baking sheet.
  • Bake in the preheated oven until pumpkins are easily pierced with a fork, 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and peel away skin. Set pumpkins aside.
  • Melt butter in a large pot over low heat. Add onion and ginger and cook until soft and translucent, about 10 minutes. Add apple and cook for 3 to 5 minutes. Pour in chicken broth and mix in pumpkins. Bring to a boil, reduce heat, and simmer until apple is soft, 10 to 15 minutes.
  • Puree soup using an immersion blender. Season with maple syrup, white pepper, and salt.
  • Add water and cream and heat until soup is hot, but not boiling. Taste and adjust seasoning.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 26.1 g, Cholesterol 40.3 mg, Fat 15.4 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 963.3 mg, Sugar 11.3 g

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