November 8, 2016
Pumpkin Apple Soup
Time: Active 40 minutes
Total 1 hour 5 minutes
2 tbsp olive oil
2 cups chopped onion
3 chopped garlic cloves
4 cups ½ inch cubed peeled fresh pumpkin or butternut squash
1 large Granny Smith apple cut into ½ inch cubes
¼ tsp ground cinnamon
½ tsp salt divided
3 cups of unsalted vegetable stock
2 tbsp raw, hulled pumpkin seeds
2 tsp sugar
¼ cup apple cider
In a large saucepan heat oil over medium heat.
Add onion and cook for 5 minutes.
Add garlic and cook for 2 minutes.
Add pumpkin, apples, cinnamon and ¼ tsp salt and cook for 5 minutes stirring often.
Add stock and bring to a boil, reduce heat and simmer for 25 minutes until pumpkin and apples are tender.
Combine pumpkin seeds, sugar and remaining salt in a medium skillet.
Cook for 7 minutes over a medium heat until sugar melts and seeds are toasted, stirring often.
Place half pumpkin mixture in blender, remove centre piece of blender lid to allow steam to escape and secure lid on blender. Place a clean towel in the lids centre hole to avoid splatters.
Blend until smooth.
Place soup in a bowl and repeat blender procedure with remaining pumpkin mixture.
Pour in apple cider and reheat if necessary.
Divide soup in bowls and top with seeds.
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