Try to use the best fresh-pressed cider possible. The taste makes a real difference!
Smoky Pumpkin-Apple Soup
Servings
4 Servings
Ingredients
- 4 1 – 1 1/4 lb. pie pumpkins
- 1 1/2 tablespoon olive oil
- 1/2 tablespoon kosher salt
- 2 tablespoon olive oil
- 1 onion halved & thinly sliced
- 2 cup Macintosh apples cut into 1/2-inch dice
- 3/4 cup apple cider
- 4 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1/3 cup shredded smoked Cheddar cheese
- Chopped scallions for garnish
Instructions
- Preheat oven to 375°F. Cut a large slice off the pumpkin about 1-inch from the stem end, and reserve. Clean out seeds. Cut a thin slice off the bottoms, if necessary, to make an even base. Brush bowls and tops with oil and sprinkle salt inside. Place bowls and tops, stem side up, in a large baking pan. Bake until flesh is tender, about 1 – 1 1/4 hr. When cool enough to handle, scoop out flesh, leaving a thick wall. Reserve flesh for the soup.
- Heat olive oil in a large saucepan over medium-high heat. Add onion and apple and cook, stirring, until onion is golden, about 8 minutes. Add cider and cook until syrupy, about 3 minutes. Add broth and bring to a boil. Simmer until onion and apple are very tender, about 20 minutes.
- Add reserved pumpkin flesh to soup and puree in batches in a blender. Return to saucepan and stir in cream. Add cheese and stir over medium heat until cheese is melted. Season to taste with salt and pepper.
- Serve soup in roasted pumpkin shells with tops alongside. Garnish with chopped scallions.
Leave a Reply