Seasonally available fresh from our Market Produce Department, pumpkins and green apples blend together perfectly in this savory, flavorful harvest-time soup.
Serves: 4
Difficulty: easy
Prep time: 10 minutes
Cook time: 20 minutes
Diet: without garnishes, GF, vegetarian (can be vegan with olive oil instead of butter)
Ingredients
2 lb pumpkin, roasted, seeded and peeled (or use canned)
vegetable oil (for lightly rubbing the pumpkin before roasting)
4 oz butter
8 oz onion (1 medium) diced
2 oz shallot (minced)
12 oz green apple, peeled and diced
4 c vegetable stock
½ c cider vinegar
1 t salt
1/8 t white pepper
1/8 t nutmeg
1 T fresh thyme sprigs
1 c apple juice
blue cheese, croutons, bacon crumbles, for garnish if desired
Steps
Preheat oven to 350°. Split pumpkin top to bottom; remove seeds. Rub lightly with oil all over, then place on parchment-lined sheet pan. Roast in oven until soft throughout (a wooden pick will pierce easily). Cool to handle, then remove skin. Set aside.
Sauté in butter the onion and shallot over medium heat until very soft, 6 min. Add apples and cook until soft, 2 min. Add pumpkin, stock, vinegar, seasonings and thyme. Bring to a simmer and cook 10 min.
Puree with a stick blender or (carefully) do so in counter-top blender. Pass soup through a sieve back into pot, discarding any solids. Finish with apple juice. Serve hot, with garnish of blue cheese crumbles, toasted croutons and/or bacon crumbles, as desired.
