By Angie McGowan
Yesterday I started to make a pumpkin soup with my toddler son in the kitchen. I said, “Do you want some pumpkin soup for dinner, doesn’t that sound great?” Then he replies with, “Let’s put some apples in it.” Thus, apple pumpkin soup was born. I used some tart granny smith apples in the soup so it wasn’t too sweet. The flavor of the tart apples blends well with the pumpkin. I had to add a little brown sugar to sweeten it, because my apples were so tart. The taste of this soup made me think it would be served at one of those little snobby privately owned cafes that are filled with local art or antiques. The flavors, while very familiar on their own, when combined, create a very unique grown-up taste that apparently even little kids like. I included canned pumpkin in this recipe for it’s convenience, but you can also use a small pumpkin, around 2 pounds. Just seed, peel and dice the pumpkin, and add it to the pot at the same time you add the apples and onions.
Apple Pumpkin Soup
Ingredients
- 2 – 15 oz cans pumpkin puree
- 6 cups chicken or vegetable stock
- 2/3 cups applesauce
- 2 granny smith, or other tart apples, diced
- 1 small onion, diced
- 1/2 teaspoon white pepper
- 1/2 teaspoon sage
- 1/4 teaspoon nutmeg
- 1/2 teaspoon thyme
- 1/4 cup brown sugar
- 1/2 cup cream
- kosher salt
- olive oil
Method
1. Preheat large soup pot. Drizzle with olive oil. Add diced onion, apples and a little kosher salt. Saute until onions are translucent. Add chicken or vegetable stock, apple sauce, and spices. Bring to a boil and cook until apples are very tender.
2. Add pumpkin and brown sugar and cook for 10 – 15 minutes over medium heat. Use a submersible blender to blend soup until it is smooth. You can also use your blender to blend the soup in batches. Add cream to soup and heat through, but do not boil. Add more cream or water if desired to thin out more. Remove from heat and serve. Garnish with sliced almonds, pumpkin seeds, dried apple slices or hazelnuts.
Food , Recipes
