Check out today's recipe for a great way to use up that sugar pumpkin you picked up on a whim at the farmer's market. This simple soup is sweet, spicy, smooth, and delicious - the essence of fall in a bowl! And be sure to check back later this week for some more interesting soups on the sweet side!
Roasted Pumpkin Apple Soup
(Serves 2-4.)
(Image courtesy of tiramisustudio at FreeDigitalPhotos.net.) |
Ingredients:
1 1/2 lbs of diced cooking pumpkin
1 large firm apple, peeled and diced
2 Tbsp cooking oil
1/2 tsp salt
1 tsp cumin
3 cups vegetable stock (or chicken stock)
1 cup whole milk
Directions:
- Preheat oven to 375 degrees and get out a large baking sheet.
- Put the pumpkin pieces, apple pieces, cooking oil, salt, and cumin in a large bowl and stir to coat very well; dump out onto the baking sheet and roast in oven fo4 45 minutes, or until pumpkin and apple are browned and soft. Stir with a spatula several times during the roasting time. Remove and let cool slightly.
- Scrape pumpkin/apple mixture (with all the oil and seasonings on the baking sheet) into a blender, add some of the vegetable stock and puree until smooth. Do this in batches if necessary, pouring each batch out into a clean soup pot as you go.
- When mixture is all pureed and in the soup pot, put over low heat and stir in milk. Heat just until hot, do not boil.
- Taste and add salt and pepper if needed.
- For a creamier soup, add the milk during the puree process along with the milk.
- Serve hot.
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