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November is at an end… it went by so fast! I suppose I should be stopping with the pumpkin recipes, since now is the time for red and green, peppermint and eggnog. But one more pumpkin recipe before it’s too late! Besides, soup is perfect for winter! This soup is complete comfort food, warming you from the inside out.

I’ve never tried pumpkin soup before, and while it always sounded good, I never saw a recipe that really jumped out at me. Now this recipe, it looked exceptional. I think it was the apple. It sounded like such a wonderful addition, especially when added with the savory herbs where a lot of recipes stick to cinnamon. The apple lends a unique flavor… mildly sweet and mildly tart but still a mild taste of apple among the pumpkin and cream. When it starts getting cold and you feel like something comforting, grab a bowl of this delicious soup!Pumpkin-Apple Soup
Yield: 6 to 8 servings

1 tablespoon olive oil
1 small onion, diced
2 Granny Smith apples, peeled, cored and diced (about 2 cups)
½ teaspoon kosher salt
6 cups vegetable stock
⅔ cups natural applesauce
½ teaspoon ground black pepper
½ teaspoon ground sage
½ teaspoon dried thyme
¼ teaspoon ground nutmeg
30 ounces pumpkin puree
¼ cup brown sugar
½ cup cream

In a large soup pot over medium heat, add the olive oil and heat until it shimmers. Add the onion, apples, and salt. Sauté until onions are translucent, about 7 minutes. Add the vegetable stock, applesauce, pepper, sage, thyme and nutmeg. Bring to a boil and cook until apples are very tender, about 5 minutes.

Add the pumpkin and brown sugar and cook for 10 to 15 minutes over medium heat. Remove from heat and use an immersion blender to blend soup until smooth. Alternately, use a blender to blend the soup in batches. Add the cream and mix thoroughly. Warm over very low heat, and add more cream or water to thin out more, if desired. Remove from heat and serve.

Source: Slightly adapted from Brown Eyed Baker

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