Savory Pumpkin And Apple Soup Recipe

Name: Savory Pumpkin And Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SOUP; 2 tablespoons olive oil; 6 slices bacon - coarsely chopped; 1 large onion - coarsely chopped; 5 large cloves garlic - chopped; 3 medium carrots - cut into 1/2-inch slices; 2 stalks celery - cut into 1/2-inch slices; 1 1/2 cups chopped fresh pumpkin - cut into 1/2-inch cubes; 3/4 teaspoon salt; 1 teaspoon fresh ground pepper; 2/3 cup apple or apricot brandy; 3-4 Granny Smith apples - peeled, cored and coarsely chopped to measure 3 1/2 cups; 1/2 cup coarsely chopped dried apricots; 3/4 teaspoon ground nutmeg; 1 teaspoon allspice; 1 to 1 1/2 tablespoons red curry paste; 2 tablespoons molasses; juice of 1 lemon; 5 cups chicken stock; 2 cups apple cider; 5-6 6-inch stems fresh thyme; additional salt and fresh ground pepper to taste; GARNISH; grated aged white cheddar cheese; toasted chopped walnuts; snipped fresh chives

Servings: persons

SOUP
2 tablespoons olive oil
6 slices bacon - coarsely chopped
1 large onion - coarsely chopped
5 large cloves garlic - chopped
3 medium carrots - cut into 1/2-inch slices
2 stalks celery - cut into 1/2-inch slices
1 1/2 cups chopped fresh pumpkin - cut into 1/2-inch cubes
3/4 teaspoon salt
1 teaspoon fresh ground pepper
2/3 cup apple or apricot brandy
3-4 Granny Smith apples - peeled, cored and coarsely chopped to measure 3 1/2 cups
1/2 cup coarsely chopped dried apricots
3/4 teaspoon ground nutmeg
1 teaspoon allspice
1 to 1 1/2 tablespoons red curry paste
2 tablespoons molasses
juice of 1 lemon
5 cups chicken stock
2 cups apple cider
5-6 6-inch stems fresh thyme
additional salt and fresh ground pepper to taste
GARNISH
grated aged white cheddar cheese
toasted chopped walnuts
snipped fresh chives

1
In a stock pot, heat the olive oil over medium-high heat. Add the bacon and onions and saute until onions begin to soften, stirring occasionally. Reduce heat to medium, add garlic, carrots, celery, pumpkin, salt and pepper, and cook 6-8 minutes, stirring occasionally. Add brandy and stir to deglaze the pot. Add the apples, apricots, nutmeg, allspice, curry paste, molasses and lemon juice. Cook, stirring from time to time, for another 3-4 minutes. Add the chicken stock, apple cider and thyme, and bring to a quick simmer. Reduce heat to low, partially cover and simmer gently 30-40 minutes until apples, pumpkin and veggies are very soft. Remove stems of thyme (leaves will have fallen off). Remove from heat and using caution, puree in batches in a blender until smooth. Return to the cleaned pot and rewarm over medium-low heat just until steaming hot and bubbles break the surface - do not allow to boil. If soup is too thick add chicken stock to preferred consistency. Taste and add salt/pepper as desired. Ladle into warmed bowls, sprinkle with grated cheddar, walnuts and chives.
2
NOTES:
3
- pumpkin may be substituted with squash or yams
4
- unsweetened apple juice may be used instead of apple cider
5
- curry powder may be used instead of curry paste
6
- garlic croutons topped with caramelized onions are also a tasty garnish
7
- may be made in advance, cooled to room temp, then covered and refrigerated for up to 3 days
8
- soup freezes well and keeps 3 months

1282

kcal

Calories

Fat

114

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: SOUP, 2 tablespoons olive oil, 6 slices bacon - coarsely chopped, 1 large onion - coarsely chopped, and more.

Yes, Savory Pumpkin And Apple Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Savory Pumpkin And Apple Soup

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