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.
- 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
- 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.
- 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.
- 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.
- 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
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