Pumpkin Apple Soup
- Preparation time: 12 minutes
- Cook time : 50 minutes
- Total time : PT62M
- Portion size: 4 to 6
This recipe makes 6 servings
|Per each of 6 servings: about||-|
|total fat||7 g|
|sat. fat||2 g|
- 1-1/4 lb 1-1/4lbsugar pumpkin or butternut squash, halved and seeded
- 2 2oniononions, quartered
- 1 1large McIntosh appIeMcIntosh appIes, halved and cored
- 1 1clove garliccloves of garlic
- 4 tsp 4tspolive oil
- 2 cups 2cupssodium-reduced vegetable broth
- 4 4slices bacon, diced
- 1/2 tsp 1/2tspcaraway seeds
- 1/2 tsp 1/2tspsalt
- 1 pinch 1pinchwhite pepper
Peel and cut pumpkin into 1-1/2-inch (4 cm) cubes; place in roasting pan. Add onions, apple and garlic; drizzle with oil and toss to coat. Roast in 425°F (220°C) oven, stirring once, until pumpkin is browned and tender, about 40 minutes.
Peel apple; transfer along with roasted mixture to food processor.
Heat roasting pan over medium-high heat; pour in 1 cup (250 mL) of the broth and bring to boil, scraping up browned bits. Add to food processor; purée until smooth.
In Dutch oven, cook bacon over medium-high heat until crispy, about 5 minutes. Using slotted spoon, transfer to paper towel–lined plate.
Remove all but 1 tbsp (15 mL) fat from Dutch oven. Stir in vegetable purée, remaining vegetable broth, 2 cups (500 mL) water, caraway seeds, salt and pepper; bring to boil. Reduce heat and simmer for 5 minutes. Serve sprinkled with bacon.
Additional information : Switch it Up
Omit bacon. Replace bacon fat with 1 tbsp (15 mL) olive oil. Garnish with Toasted Pumpkin Seeds.
Source : Canadian Living Magazine: October 2010