Roasted Pumpkin Soup With Apple Food

ROASTED PUMPKIN SOUP

Steps:

• Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
• Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.

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.

ROASTED PUMPKIN - CIDER SOUP

Steps:

• Preheat oven to 350°F.
• Cut pumpkin in half and scoop out seeds.
• Place in shallow roasting pan, cut sides up.
• Divide butter and brown sugar among cavities.
• Arrange onion, carrots,garlic and apple around pumpkin.
• Sprinkle with rosemary and salt and pepper.
• Pour 2 cups of stock around vegetables and cover pan with foil.
• Roast until vegetables are very soft and caramelized, 1 1/2 to 2 hours.
• Scoop pumpkin out of skin.
• Squeeze garlic out of skin.
• Process in food processor, in batches if necessary, adding enough stock to achieve a smooth puree.
• (Can be made to this point and refrigerated for 2 days).
• Transfer puree to a large saucepan and whisk in cider.
• Add as much of remaining stock as necessary to achieved desired consistency.
• Season with mace and ginger.
• Bring to boil, whisking, and simmer for 10 minutes to blend flavors.
• Re season with salt and pepper if necessary.
• Serve in soup bowls with a dollop of creme fraiche.

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.