Pumpkin Apple Soup
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
- Preheat oven to 425F
- Peel and cut pumpkin into 1-1/2-inchpieces/cubes and place in roasting pan along with onions, apple and garlic
- Drizzle with oil and toss to coat
- Roast in oven, stirring once, until pumpkin is browned and tender, about 40 minutes.
- Remove peel from cooked apple
- In a food processor mix the roasted mixture including apple.
- Heat roasting pan over medium-high heat
- Pour in 1 cup of the vegetable broth and bring to boil, including scraping the browned bits.
- Add to food processor and purée until smooth.
- In a large pot cook bacon over medium-high heat until crispy.
- Remove bacon from pot (keep the bacon fat) and place on paper towel to drain.
- Remove all but 1 tbsp of the bacon fat from the pot.
- Stir in vegetable purée along with remaining vegetable broth, 2 cups water, caraway seeds, salt and pepper and bring to a boil
- Reduce heat and simmer for 5 minutes
- Serve sprinkled with bacon and a fresh French baguette