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  • Pumpkin Soup With Caramelized Apple Croutons

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    Pumpkin Soup With Caramelized Apple Croutons
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. butter
    • 1 med onion diced
    • 1 x leek (white part only) diced
    • 2 x carrots diced
    • 1 med pie pumpkin (2 1/2- to 3-lb.)
    • 2 quart chicken broth
    • 1 tsp salt
    • 1 tsp white pepper
    • 1/4 tsp grnd allspice
    • 1/4 tsp grnd ginger Caramelized Apple Croutons
    • 8 slc French bread (1/4" thick)
    • 1 Tbsp. butter
    • 3 x apples peeled and diced
    • 1 Tbsp. butter
    • 2 Tbsp. brown sugar
    • 1 c. heavy cream

    Directions

    1. To prepare pumpkin: Cut in half lengthwise. Scoop out seeds and place on baking sheet. Bake for 1 hour at 350 degrees and set aside.
    2. Heat 2 Tbsp. butter in soup pot. Add in onion, leek and carrot and saute/fry vegetables till almost cooked.
    3. Peel and chop pumpkin and add in to pot. Add in chicken broth and bring to a boil. Reduce heat and simmer, cooking for 30 min.
    4. Puree warm mix in a blender or possibly use wand-type mixer. Bring soup to a boil. Reduce heat and add in seasonings and continue to simmer for 15 min.
    5. Heat cream in a separate saucepan and add in to soup mix and blend.
    6. To prepare croutons: Butter both sides of bread and brown in skillet till golden on both sides. Set aside.
    7. Heat butter in another skillet and add in apple and sauta. Add in brown sugar and cook till bubbly.
    8. Ladle soup into bowls or possibly hollowed-out, individual small pumpkins. Top croutons with apple mix and float the croutons on top of soup. Serve immediately.

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