I made this pumpkin soup with apple recipe for Halloween using some of the sweet baby pumpkins I received in my farm box delivery.
A lot of pumpkins get tossed by the wayside, after the ghosts and goblins have gone, or worse, get smashed.
Stop Pumpkin cruelty!
How to roast a pumpkin to make pumpkin soup
Pumpkin is a super food and healthy in so many ways.
This was the first time I ever roasted a pumpkin. It’s actually pretty easy, especially with small “sugar” pumpkins. All you do is chop the tops off, split them down the middle, scoop out the seeds, (save them to roast for later) lay them on a greased or oiled baking pan and bake the halves for about 45 minutes.
Click on the images below to view full-size.
If you don’t want to go through this process, or if your pumpkins were traumatized by a witch, then use a couple cans of organic pumpkin puree instead.
I love chunky soup, but you can always put the ingredients into a food processor and blend them for a smoother soup. I poured a little bourbon into the mix because it adds a subtle oak and caramel flavor to the soup. This is optional, of course. I had some left over from making my Whiskey Glazed Salmon recipe, which is to die for!
Bourbon and colds
I normally only drink an occasional glass of wine, but I caught a cold after 4 years of not having a sniffle. Doug came home with one and was sneezing all over the place. Instead of taking night time cold medicine that has warnings written all over the package, I drank a shot of bourbon instead. It worked If you figure cold medicine contains alcohol, why not drink something more fun instead? It cleared my sinuses and I slept like a baby. I wouldn’t make it a habit, though.
I hope you enjoy this Pumpkin Soup with Apple Recipe.
- 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
- Preheat the oven to 350 degrees
- Split the pumpkins in half (it helps if you chop the top of first) with a sharp knife
- Scoop out the seeds and save to roast for later
- coat the bottom of a large baking pan with 2 Tbsp extra virgin olive oil
- Place the pumpkin halves face down on the baking pan
- Bake for 45 minutes
- When the pumpkins are done and cooled, scoop out the meat and save it. Discard the skin
- (if you don't want to roast the pumpkins, you can use canned pumpkin puree instead)
- In a skillet, heat the remaining 1 Tbsp of olive oil on medium heat
- add the chopped onions and saute until they are soft. About 5 minutes. Set aside
- Place the pumpkin a large saucepan or dutch oven over medium heat
- Add the apples, sauteed onions, nutmeg, sage, honey and bourbon
- Add the broth until you get the consistency you like. If you like it thicker, add less.
- Add salt and pepper to taste
- Simmer the soup until the apples are soft. (about 10 minutes)
- Garnish individual bowls with some of the pumpkin seeds you may have roasted and serve.
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.