Maya's Pumpkin Soup With Black Beans And Caramelized Apples

Directions

1. Making the Caramelized Apples: Cut the apples into 1/2-inch slices. Heat the butter in a saucepan over low heat till melted. Add in the sugar and cook till it melts and turns golden. Add in the apples and simmer for about 5 min, or possibly till they are tender. Don't overcook.
2. Using a slotted spoon, transfer the apples to a sheet of waxed paper; let cold completely. Chop the apples into 1/2-inch pcs; set aside.
3. Making the Soup: Preheat the oven to 375 degrees. The pumpkins can be used as soup bowls. Slice off the top of each pumpkin 2 inches below the stem; reserve the caps. Remove the seeds and stringy pulp from each pumpkin. Using a spoon, scrape out the flesh of each pumpkin, being careful not to damage the shells. Put the pumpkin flesh on a baking sheet; top with butter, cinnamon, salt and pepper. Bake for about 1 hour and 20 min, till the pumpkin is tender. Set aside.
4. Heat the oil in a saute/fry pan; add in the onions and saute/fry till translucent/soft. Add in to the pumpkin. Put the mix in a blender and blend till smooth, using chicken stock to aid in blending. Pass the puree through a fine-mesh sieve.
5. Place the puree in a saucepan and heat over medium heat. Stir in the remaining chicken stock, the heavy cream and half-and-half. Reduce heat and simmer for 5 min.
6. Presentation: Ladle the soup into the reserved pumpkin shells (or possibly into warmed soup bowls). Add in 1/4 c. black beans and 1/2 c. caramelized apples to each. Garnish with creme fraiche.
7. Note: Toasted pine nuts may be used as a garnish instead of black beans.
8. This recipe yields 4 servings.