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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A nice soup to start a turkey dinner. Can be made a day ahead. If it thickens a little, thin it with a little stock. Ingredients:
1/4 cup pine nuts |
2 tablespoons butter |
2 large onions, chopped |
4 garlic cloves, chopped |
1 tablespoon fresh ginger |
6 cups chicken stock |
3 cups cooked pumpkin or 3 cups canned pumpkin puree |
4 tart apples, cored & chopped (such as northern spy) |
2 cups half-and-half cream |
1/2 cup sour cream |
Directions:
1. Toast pine nuts in heavy skillet 5 - 7 minutes stirring occasionally.
2. Set aside.
3. In a large saucepan, melt butter over medium heat.
4. Add onions, garlic & ginger; cook 3 - 5 minutes till onions are soft.
5. Stir in stock, pumpkin & apples and bring to a boil over medium high heat, stirring occasionally.
6. Reduce heat to medium low and cook, covered, for 15 minutes until apples are tender.
7. Puree soup with an immersion blender.
8. Stir in Half & Half.
9. Season with Salt & Pepper.
10. Garnish with a swirl of sour cream and a sprinkle of pine nuts.
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