Pumpkin Soup With Ancho And Apple Recipe 55 Food

PUMPKIN SOUP WITH ANCHO AND APPLE

Steps:

• Melt butter in a 3- to 4-quart saucepan. Add half the pepitas and the onion and cook, stirring, on medium heat, until the onion is golden and the pepitas have started to brown, about 10 minutes. Add the chile pieces, cook a minute or two, then add the apple, black pepper, cinnamon and pumpkin.
• Stir in 4 cups water. Bring to a boil, reduce heat and simmer for 30 minutes. Meanwhile, in a small skillet, toast the remaining pepitas on medium heat and set aside.
• Pureé the soup in a blender. (You will need two shifts.) Return the soup to saucepan and season with salt and the sugar. Serve the soup in warm bowls with a dollop of crema and a sprinkling of toasted pepitas on top.

PUMPKIN SOUP WITH ANCHO AND APPLE RECIPE - (5/5)

Steps:

• 1. Melt butter in a 3- to 4-quart saucepan. Add half the pepitas and the onion and cook, stirring, on medium heat, until the onion is golden and the pepitas have started to brown, about 10 minutes. Add the chile pieces, cook a minute or two, then add the apple, black pepper, cinnamon and pumpkin. 2. Stir in 4 cups water. Bring to a boil, reduce heat and simmer for 30 minutes. Meanwhile, in a small skillet, toast the remaining pepitas on medium heat and set aside. 3. Pureé the soup in a blender. (You will need two shifts.) Return the soup to saucepan and season with salt and the sugar. Serve the soup in warm bowls with a dollop of crema and a sprinkling of toasted pepitas on top.

PUMPKIN SOUP WITH CHILI CRAN-APPLE RELISH

Steps:

• Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.
• While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
• Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

PUMPKIN SOUP

Steps:

• Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
• Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
• Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
• Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
• To make the croutons: cut 4 slices wholemeal seeded bread into small squares.
• Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.
• Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.
• Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.

APPLE PUMPKIN SOUP

Steps:

• In a large saucepan saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended.
• Gradually whisk in broth. Stir in pumpkin, sugar, cinnamon, nutmeg and ginger. Bring to a boil.
• Reduce heat; cover and simmer for 25 minutes. Cool slightly.
• In a blender, cover and process soup in batches until smooth. Pour into a bowl, cover and refrigerate for 8 hours or overnight.
• Just before serving, transfer soup to a saucepan; cook over medium heat for 5-10 minutes.
• Stir in apple juice, cream, salt and pepper; heat through.

PUMPKIN APPLE SOUP

Steps:

• In a large pot cook the bacon until crisp. Add butter, apples, carrots, celery, onion and garlic cook until soft in the bacon grease.
• Add the wine, cider and stock. add pumpkin puree and herbs; simmer for one hour.
• Puree the soup in a blender or use your immersion blender, add cream. Finish with salt and pepper if needed.