Pumpkin Soup with Apple
Author: 
Recipe type: Soup
 
Perfect for autumn, enjoy this sublime soup made with pumpkin and apples and mixed with a little bourbon.
Ingredients
  • 2 small pumpkins or you can use 2 -3 cans of pumpkin puree
  • 3 Tbsps extra virgin olive oil
  • 1 onion chopped
  • 2 apples, peeled, cut into slices and then cut into small chunks
  • chicken or vegetable broth - about 32 oz
  • ¼ cup of honey
  • ½ tsp of grated nutmeg
  • 1 Tbsp fresh sage chopped
  • ¼ cup of bourbon
  • Sea salt and Pepper to taste
Instructions
Pumpkin
  1. Preheat the oven to 350 degrees
  2. Split the pumpkins in half (it helps if you chop the top of first) with a sharp knife
  3. Scoop out the seeds and save to roast for later
  4. coat the bottom of a large baking pan with 2 Tbsp extra virgin olive oil
  5. Place the pumpkin halves face down on the baking pan
  6. Bake for 45 minutes
  7. When the pumpkins are done and cooled, scoop out the meat and save it. Discard the skin
  8. (if you don't want to roast the pumpkins, you can use canned pumpkin puree instead)
Soup
  1. In a skillet, heat the remaining 1 Tbsp of olive oil on medium heat
  2. add the chopped onions and saute until they are soft. About 5 minutes. Set aside
  3. Place the pumpkin a large saucepan or Dutch oven over medium heat
  4. Add the apples, sauteed onions, nutmeg, sage, honey, and bourbon
  5. Add the broth until you get the consistency you like. If you like it thicker, add less.
  6. Add salt and pepper to taste
  7. Simmer the soup until the apples are soft. (about 10 minutes)
  8. Garnish individual bowls with some of the pumpkin seeds you may have roasted and serve.
Notes
To roast, the pumpkin seeds preheat the oven to 350 degrees - Remove most of the pumpkin meat from the seeds but leave a little for flavor. Mix the seeds with 2 tbsp of melted butter (or extra virgin olive oil) and add any spices you like such as pepper, salt, herbs, etc. Spread the seeds out on a sheet pan. Roast the seeds for about 45 minutes.
Nutrition Information
Serving size: 2-4
Recipe by Baby Boomer Blog | Travel - Lifestyle for Women Over 50 at https://www.babyboomster.com/pumpkin-soup/