For an autumn craving, a pumpkin and apple soup
This creamy pumpkin soup recipe calls for sugar pumpkins, small pumpkins with a sweeter flavor than the large, often tasteless variety.
Ingredients
- 3 pounds of sugar pumpkin, seeded and cut in half
- 3 tablespoons of unsalted butter
- 1 small white onion, chopped
- 3 peeled, cored and diced apples
- 1 clove of garlic, chopped
- 1 tablespoon of tightly packed brown sugar
- ½ teaspoon of freshly ground cinnamon
- ¼ teaspoon of white pepper
- ¼ teaspoon of freshly grated nutmeg
- ⅛ teaspoon of cayenne pepper
- 3 cups of low-sodium vegetable broth
- 1 cup of unfiltered apple cider
- 1/2 cup of thick whipped cream
- Shall
- Candied walnuts, for decoration
- 1 cored and finely diced apple, for garnish
Preparation
- Preheat the oven to 200°C (400°F). Brush the inside of the pumpkin and apple halves with oil and season with salt. Place the pumpkin cut-side down on a baking sheet and bake for 30 minutes, or until the flesh is tender when pierced with a fork. Remove from the oven. When cool enough to handle, use a spoon to scoop out the roasted pumpkin. Set aside.
- In a large pot, melt the butter over medium heat. Once the butter is starting to brown, add the onion and sauté for 5 minutes. Add the apple, garlic, brown sugar, cinnamon, white pepper, nutmeg, and cayenne pepper and cook for 3 minutes. Add the roasted squash, broth, and cider, stirring to combine, then season with salt and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the cream and let cool for 10 minutes.
- Transfer the soup to a blender (or use an immersion blender in the pot) and purée until smooth. If necessary, add more water or broth to reach the desired consistency. Return the mixture to the pot. Serve hot and garnish with freshly diced apple and candied walnuts.
Suggested pairing: Enjoy this autumnal soup with an exquisite glass of Chardonnay.
Enjoy!
