Pumpkin Apple Soup

Pumpkin Apple Soup Author: Canadian Living Credits: Pumpkin Apple Soup

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: October 2010

Ingredients

  • 1 1/4 lb sugar pumpkin halved and seeded
  • 1 1/4 lb butternut squash halved and seeded
  • 2 onions quartered
  • 1 McIntosh appIe halved and cored
  • 1 clove garlic
  • 4 teaspoons olive oil
  • 2 cups sodium-reduced vegetable broth
  • 4 bacon diced
  • 1/2 teaspoon caraway seeds
  • 1/2 teaspoon salt
  • 1 pinch white pepper

Method

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.

Nutritional facts Per each of 6 servings: about

  • Sodium 311 mg
  • Protein 3 g
  • Calories 145.0
  • Total fat 7 g
  • Potassium 400 mg
  • Cholesterol 7 mg
  • Saturated fat 2 g
  • Total carbohydrate 19 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 104.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pumpkin Apple Soup

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