Roasted Pumpkin & Apple Soup
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The other day I decided to whip up some pumpkin puree -- how hard could that be, right? Nine pumpkins and three hours later, as our stomachs grumbled impatiently, I realized I had gallons of pumpkin puree and nothing for dinner. So I looked at the puree strewn all over my kitchen, and hastily tried to throw something together. Soup was the quickest and easiest thing I could think of, and it turned out surprisingly good. (By the way, this is an excellent strategy when entertaining -- starve your guests for as long as possible, so when you finally do serve them, anything you serve will taste delicious). Anyhoo, here's how the pumpkin soup came together...
CourseMain Dish
Servings Prep Time 4 people 10 minutes
Cook Time 10-20 minutes (depending on the time you have)
Servings Prep Time 4 people 10 minutes Cook Time 10-20 minutes (depending on the time you have)
Roasted Pumpkin & Apple Soup
Print Recipe
The other day I decided to whip up some pumpkin puree -- how hard could that be, right? Nine pumpkins and three hours later, as our stomachs grumbled impatiently, I realized I had gallons of pumpkin puree and nothing for dinner. So I looked at the puree strewn all over my kitchen, and hastily tried to throw something together. Soup was the quickest and easiest thing I could think of, and it turned out surprisingly good. (By the way, this is an excellent strategy when entertaining -- starve your guests for as long as possible, so when you finally do serve them, anything you serve will taste delicious). Anyhoo, here's how the pumpkin soup came together...
CourseMain Dish
Servings Prep Time 4 people 10 minutes
Cook Time 10-20 minutes (depending on the time you have)
Servings Prep Time 4 people 10 minutes Cook Time 10-20 minutes (depending on the time you have)
Ingredients
About 2 cups Pumpkin puree
2-3 cups Vegetable broth depending of preference of consistency
Herbs of choice I use sage, oregano or thyme
Salt & Pepper to taste
Hazelnuts toasted and chopped
Servings: people
Instructions
While heating the puree and broth in a large saucepan, chop the veggies roughly.
Add the veggies, garlic, herbs and spices to the puree mixture, give it a stir, and let it simmer for a while (5-20 minutes, depending on how much time you have).
Using an immersion blender (a regular blender or a food processor work well too), puree the soup to your desired consistency, adding more broth if necessary.
Add salt & pepper to your liking. Garnish with chopped hazelnuts. Eat. Love.
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** You’ll see that I often don’t designate specific quantities and measurements in my recipes. I do this because you know better than I do how much food your family needs and what your tastes are. Cooking isn’t an exact science, anyway — it’s more of an art. (Baking is another story — it actually is science — so I include measurements for my baking recipes.) So use whatever quantity you’d like, make changes to suit your tastes, and substitute ingredients to reflect what’s fresh in the garden and what’s available in your kitchen.