Creamy Apple & Pumpkin Soup

From the Vitality Food Feature ‘VEGGIE THANKSGIVING‘.

From the Apple a Day Cookbook by Janet Reeves (Ragweed Press; PEI) comes a soup which embraces the most spectacular veggie of the Fall season. The original recipe has been altered to substitute olive oil for margarine, and vegetable broth for chicken broth. Further, when it comes to pumpkin, which can be hard to cut up and peel, well, I’m no purist and will use canned pumpkin!

(Serves 4)

Ingredients

  • 2 Tbsp olive oil
  • 1 Tbsp brown sugar
  • 1 large apple, cored and chopped
  • 1 small onion, finely chopped
  • 2 cups pumpkin, cooked and sieved
  • 2 cups vegetable broth
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/8 tsp nutmeg
  • 1/8 tsp pepper
  • 1 cup light cream or half ’n half

1) In a large sauce pan, over medium heat, dissolve brown sugar in the oil. Add apple and onion. Cook gently until onion is soft. Stir in pumpkin, vegetable broth, cinnamon, salt, nutmeg an pepper. Bring to a boil. Boil gently until apples are tender. Remove from heat and cool to room temperature. Pour about 1 cup at a time into blender container and whirl until smooth. Return to saucepan. Stir in cream, and warm over low heat to serve.

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