Savory Pumpkin And Apple Soup Recipes

SAVORY PUMPKIN SOUP

Steps:

• Chop garlic and cook in olive oil for 30 seconds - 1 minute. Add the pumpkin, and vegetable/chicken stock, water, curry powder and cumin. Bring this to a boil and cook for 10 minutes, stirring occasionally. Use an immersion/stick blender to blitz the soup until smooth. Add sliced mushrooms (and chicken or shrimp, if desired). Turn heat to low and simmer until kale is done.
• Wash the kate well in a bowl of water. Separate the leaves from the stems. Discard the stems. Place a frying pan over a medium heat and fill with the kale. Put a lid on the pan, if you have one, and wilt the kale for three minutes, turning every so often so the kale cooks evenly. Remove from the frying pan to a chopping board and leave to cool completely.
• Remove the soup from the heat and stir through the sour cream. Grind over some pepper and add salt to taste.
• Chop the kale and add to the soup pot.
• Taste for seasoning.

SAVORY PUMPKIN AND APPLE SOUP

Steps:

• 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. NOTES: - pumpkin may be substituted with squash or yams - unsweetened apple juice may be used instead of apple cider - curry powder may be used instead of curry paste - garlic croutons topped with caramelized onions are also a tasty garnish - may be made in advance, cooled to room temp, then covered and refrigerated for up to 3 days - soup freezes well and keeps 3 months