Wednesday, November 23, 2016

Roasted Pumpkin Apple Ginger Soup


Here's a last minute idea for a seasonal soup for your Thanksgiving meal. Pumpkin, apple and ginger do the heavy flavor lifting in this creamy, fragrant recipe. 


To save time on Thanksgiving day's meal preparations, you can roast the pumpkin a day ahead. I'm also a fan of chopping things ahead of time. The apples and onions can be chopped and stored in the fridge. 


The recipe serves 6 but if you are cooking for a large crowd,  serve this soup as shooters for appetizers. If you are cooking a lot of different dishes for a smallish crowd, you can also cut the recipe in half and serve it in smaller bowls. 


Wishing you all who celebrate it a wonderful, warm, cozy and delicious Thanksgiving!

Roasted Pumpkin Apple Ginger Soup
Prep Time: 25 minutes
Cook Time: 50 minutes
Yield: Serves 6

Ingredients:
  • 3 tablespoons olive oil, divided
  • 1 tablespoon unsalted butter
  • 4 cups raw, peeled pumpkin pieces
  • kosher salt and freshly ground pepper to taste
  • 1 large sweet onion, chopped into small pieces
  • 2 sweet mildly tart apples (like Honey Crisp), peeled, cored and chopped into small pieces.
  • 1 cup heavy cream
  • 3 cups vegetable stock
  • 2-3 tablespoons freshly grated ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon white granulated sugar

Directions:
  • Preheat the oven to 350 degreesF
  • Line a baking sheet with aluminum foil or baking paper.
  • Place 2 tablespoons of the olive oil in a medium-sized bowl, add the raw pumpkin pieces and toss to coat.
  • Place the baking sheet in the oven and roast for 20 minutes or until the pumpkin is soft. 
  •  Place the remaining tablespoon of olive oil and the butter in a large pot over medium-high heat until they have melted together.
  • Add the sweet onion pieces and stir to coat. Cook the onions, stirring occasionally until the onions become transparent and turn slightly golden.
  • Add the roasted pumpkin and apple pieces and stir to combine.
  • Cook for about 5 minutes stirring frequently.
  • Add the light cream and the vegetable stock. Cover the pot and bring the mixture to a boil.
  • Stir in the ginger, nutmeg and sugar. Lower the heat and let the mixture simmer for 20 minutes or until the apple pieces have softened completely.
  • Use a stick blender to puree the soup. Alternately, transfer the mixture to a food processor and pulse until pureed, then transfer them mixture back to the pot.
  • Cook for another 5 minutes over low heat stirring occasionally.
  • Season again with kosher salt and freshly ground pepper to taste. 
  • Remove from heat, transfer to a soup tureen or individual soup bowls and serve. 
  • Garnish with grated raw ginger and/or apple peels, if desired.

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