Pumpkin and Apple Soup with Roasted Walnuts

Ingredients:

  • 1/2 cup butter
  • 3 cups chopped onion
  • 6 cups chopped pumpkin or butternut squash
  • 2 cups peeled and chopped spy apples
    Can substitute granny smith apples, if spys are not available.
  • 1 tsp brown sucanet
  • Pinch ground cinnamon
  • Pinch ground allspice
  • Tiny pinch cayenne
  • 1 tsp salt
  • 5 cups vegetable stock
  • Salt and fresh ground pepper

Garnish
2 tbsp roasted walnuts

Directions:

  1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened , about 3 minutes. Add the pumpkin and apples and cook until softened, another 3 minutes. Add the sucanet and spices, then pour over the stock and simmer for 30 minutes

  2. Remove from heat, blend until smooth with a hand blender or in a food processor. Season to taste with salt and pepper

  3. To garnish, grill or pan sear some apple slices and add roasted walnuts (oven roast in a dry pan at 350 for 5-6 minutes).

Serves 6-8

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