Fresh Pumpkin & Apple Harvest Soup
Author: Nancy Baggett
The recipe calls for 1½ pounds of sugar pumpkin measured with the seeds removed but the rind still intact. If you don't have a scale, cut off three pieces approximately 4-inches square each; this should yield at least the 2½ cups cubed pumpkin called for.
Ingredients
  • 1½ pounds seeded sugar or pie pumpkin (with rind), cut into 4-inch pieces
  • ½ cup chopped red onion, plus 1 tablespoon shredded or chopped for garnish
  • 1 tablespoon butter
  • 1¼ cups coarsely diced (1/4-inch) peeled sweet-tart cooking apple
  • 2 tablespoons all-purpose flour (or 2 tablespoon cornstarch for a gluten-free recipe)
  • 1 teaspoon medium to hot curry powder
  • Generous ΒΌ teaspoon ground allspice
  • 3 cups vegetable broth, divided, plus more if needed
  • ¼ cup heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black, red and green gourmet pepper blend, or regular black pepper, optional
Instructions
  1. Put the pumpkin pieces on a large microwave-safe plate. Cover with a microwave-safe cover or wax paper. Microwave 5 minutes on high power. Test the center of the thickest piece by piercing with a fork. If it is tender, let the pumpkin stand until cool enough to handle; if it is still firm, microwave 1 to 2 minute longer, then set aside to cool. Then peel or pull off the rind and cut the pumpkin flesh into coarse ½-inch cubes. Measure out at least 2½ and up to 2⅔ cups. (Reserve any extra cubes for another purpose.) The pumpkin can be made ahead and refrigerated up to 24 hours, if desired.
  2. In a very large nonreactive saucepan over medium heat, cook the onions, apples and butter, stirring, until the onions are translucent and limp, about 4 minutes. Add the curry powder, allspice, and flour until evenly incorporated (if using cornstarch instead of flour, wait and add it into the food processor with the pumpkin instead). Cook, stirring, 2 minutes longer.
  3. Turn out the onion-apple mixture into a food processor. Add the pumpkin and ½ cup broth. Process, stopping occasionally and scraping down the sides, 4 or 5 minutes, or until the mixture is completely smooth. If it is too thick to process readily, gradually add in more broth.
  4. Wipe out the saucepan and return the processed mixture to it. Stir in the remaining broth. Bring to a boil; cook, stirring occasionally for 5 minutes or until lightly thickened. Thoroughly stir in the cream, salt, and pepper blend and let return just to a boil. If desired, thin the soup with a little more broth. Garnish with thin red onion and more coarsely ground gourmet pepper blend, if desired.
Recipe by KitchenLane at https://kitchenlane.com/2015/10/fresh-pumpkin-apple-harvest-soup.html