Apple Pumpkin Soup
- 8-10 pounds of raw pumpkin (or 4 cans of pumpkin puree - not pie filling)
- 2 medium onions, diced
- 3-4 medium apples, chopped (no need to peel)
- 7-8 cups low-sodium vegetable or chicken stock
- 2 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 2-3 tablespoons apple cider vinegar
- 1 cup plain yogurt, milk or half and half
- Salt and pepper, to taste
- Preheat oven to 350 degrees.
- Using a sharp chefs knife, cut pumpkin open into large wedges. Use an ice-cream scoop to scoop out seeds and stringy bits. Place onto cookie sheet and roast until very tender and starting to brown on the edges.
- While pumpkin is cooking, chop apples and onions. Preheat large saucepan over medium-high heat and add olive oil. Once pan is warm, add apples, onions and garlic and saute for 8-10 minutes or until tender.
- Scoop pumpkin from skin using a spoon into soup pot (or add cans of pumpkin). Add stock, salt, pepper and crushed red pepper and bring to a simmer.
- Using an immersion blender, puree soup until smooth. Add apple cider vineger, one tablespoon at a time, until you like the balance between the acid and the sweetness of the apples. Stir in milk or cream.
- To serve, garnish with a thin slice of apple and a swirl of cream.
Reader Poll: Have you ever cooked with a fresh pumpkin before? What did you make?
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