SAVORY PUMPKIN AND APPLE SOUP

SAVORY PUMPKIN AND APPLE SOUP image

Yield 8 generous servings

Number Of Ingredients 26

SOUP
2 tablespoons olive oil
6 slices bacon - coarsely chopped
1 large onion - coarsely chopped
5 large cloves garlic - chopped
3 medium carrots - cut into 1/2-inch slices
2 stalks celery - cut into 1/2-inch slices
1 1/2 cups chopped fresh pumpkin - cut into 1/2-inch cubes
3/4 teaspoon salt
1 teaspoon fresh ground pepper
2/3 cup apple or apricot brandy
3-4 Granny Smith apples - peeled, cored and coarsely chopped to measure 3 1/2 cups
1/2 cup coarsely chopped dried apricots
3/4 teaspoon ground nutmeg
1 teaspoon allspice
1 to 1 1/2 tablespoons red curry paste
2 tablespoons molasses
juice of 1 lemon
5 cups chicken stock
2 cups apple cider
5-6 6-inch stems fresh thyme
additional salt and fresh ground pepper to taste
GARNISH
grated aged white cheddar cheese
toasted chopped walnuts
snipped fresh chives

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