A good use for extra pumpkins!
Apple Pumpkin Soup
1 medium-sized pumpkin, seeds removed and cut into 8ths
2 apples, cored and peeled and sliced
1 shallot, minced
1 tbs. olive oil
2 cloves garlic
5 cups chicken stock
1/2 cup white wine
Salt and pepper to taste
3/4 cup heavy cream
Cook pumpkin in 400 degree oven one hour until tender. Saute apples, shallots and garlic in olive oil until shallots and apples begin to brown. Add baked pumpkin (scrape into soup, careful to not let any skin in), chicken stock and wine. Add salt and pepper. Cook 1 hour. Let cool. In batches, puree soup in blender. Return to pan. Add cream and stir until smooth. Serve with a dollop of creme fraiche, caramelized onions and roasted hazelnuts on top.
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