Pumpkin Apple Soup
(1 reviews)
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An interesting combination of ingredients and flavors.  An excellent alternative to other soups allowing you to experience with non-traditional soups.

1¼ lb sugar pumpkin or butternut squash, halved and seeded
2 onions, quartered
1 large apple, halved and cored - McIntosh is best
1 clove garlic
4 tsp olive oil
2 cups vegetable broth
4 slices bacon, diced
½ tsp caraway seeds
½ tsp salt
White pepper to taste
  1. Preheat oven to 425F
  2. Peel and cut pumpkin into 1-1/2-inchpieces/cubes and place in roasting pan along with onions, apple and garlic
  3. Drizzle with oil and toss to coat
  4. Roast in oven, stirring once, until pumpkin is browned and tender, about 40 minutes.
  5. Remove peel from cooked apple
  6.  In a food processor mix the roasted mixture including apple.
  7. Heat roasting pan over medium-high heat
  8. Pour in 1 cup of the vegetable broth and bring to boil, including scraping the browned bits.
  9. Add to food processor and purée until smooth.
  10. In a large pot cook bacon over medium-high heat until crispy.
  11. Remove bacon from pot (keep the bacon fat) and place on paper towel to drain.
  12. Remove all but 1 tbsp of the bacon fat from the pot.
  13. Stir in vegetable purée along with remaining vegetable broth, 2 cups water, caraway seeds, salt and pepper and bring to a boil
  14. Reduce heat and simmer for 5 minutes
  15.  Serve sprinkled with bacon and a fresh French baguette
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