Saturday, November 1, 2014
Roasted Pumpkin and Apple Soup Ingredients 3lbs Roasted Pie Pumpkin 1.5 tbsp Olive Oil 4 oz Turkey Bacon ½C Onion, Diced 2 Granny Smith Apples (or other tart green apple), peeled, cored, diced 1 clove garlic, minced 12 oz Soft (silken) Tofu (sub with 8oz heavy cream or 8 oz yogurt) 4C Chicken Broth (or sub with veg broth) 1 Bay Leaf 1 tsp Sage (dried or chopped fresh) 1C Apple Cider ¾ tsp Pepper ½ tsp Salt Preheat oven to 350F. Cut pie pumpkins in half, scoop out seeds and loose ‘strings’. Place on baking sheet, cut side down, with thin layer of water covering bottom of baking sheet. Bake 30-45 minutes at 300F. When done, pumpkins should be dark brown to slightly black around edges on skin. Texture of pumpkin flesh should be moist, separating easily from skin. Scoop out filling with large spoon and put aside in separate container. In pan (or dutch oven) on stove top, sautee ½ C diced onions, diced apples, 1.5 tsp olive oil and 4 oz diced turkey bacon. Sautee all ingredients until soft and translucent. Add minced garlic, sautee additional minute. Add roasted pumpkin, 1tsp sage, 1 bay leaf, 1 C apple cider, 4 C chicken broth. First bring to a boil, then reduce heat and simmer for approx 30 min. Place ½ contents from stove top in blender. (or use a stick blender and blend on stove top). Add half tofu or cream. Put blended contents aside, then blend second half of stove top ingredients. Add second half of tofu or cream to blender. (Hint: Never fill a blender more than half way, always blend first on slow speed and hold lid on top of container!) After second round of cooked ingredients are blended and all tofu is added, return soup to stove top pot. Reheat soup and serve hot. Garnish with chopped chives or spoonful of cream. Enjoy!