Harvest Pumpkin Soup
From way2nrml 10 years ago
- 50 min to make
- Serves 5-6
In my quest to create freezer friendly pumpkin soups, I have put together this combination of two of falls best offerings: pumpkin and apples. However, I am not a fan of sweet soups, so this one is more of a savory one. Read more I hope you enjoy it as much as I do. See less
Ingredients
- 2 Tbs. butter or olive oil shopping list
- 1 small sweet yellow onion, diced shopping list
- 1 Granny Smith apple, peeled, cored and chopped shopping list
- 6 C. roasted pumpkin (canned pumpkin would work just as well) shopping list
- 4 C. vegetable stock (or chicken if you are not looking for a vegetarian dish) shopping list
- salt to taste shopping list
- approximately 1/4 tsp. fresh ground black pepper shopping list
- 1/4 tsp. fresh ground nutmeg shopping list
- 1/2 tsp. ground ginger shopping list
- 1/2 tsp. ground white pepper shopping list
- pinch of cayenne pepper shopping list
How to make it
- Heat butter or olive oil over medium heat in a medium soup pot.
- Add onion and apple and cook until the onion is transparent.
- Add all other ingredients and bring to a boil.
- Reduce heat and cover. Simmer for 20-30 minutes.
- Remove from heat an allow to cool for about 10-20 minutes, or until the soup is no longer dangerously hot.
- Blend until smooth with either an immersion blender or in batches in a blender.
- Serve with roasted pumpkin seeds and a hint of heavy cream.
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