Pumpkin soup

Ingredients for 6 hearty bowls

medium sugar pumpkin, halved and seeded
1 onion (or 2), quartered
1 large appIe, halved and cored
3 cloves garlic (1 clove if you don't love garlic)
4 tsp (18 mL) olive oil
2 cups (500 mL) vegetable broth (the lower sodium the better)
1/2 tsp (2 mL) salt
1 pinch pepper
a few spoonfuls creme fraiche

Optionally
3 slices pancetta (or 4 slices bacon) (or more of either or both) (or none if you're vegetarian)

120 min · Easy

Directions

1. Cut pumpkin in half and place face-down on a foil-covered baking sheet or roasting pan.

2. Add onions, apple and garlic to pan. Brush with oil.

3. Roast in 425°F (220°C) oven until pumpkin is browned and tender, about 40 minutes.

4. Peel roasted apple.

5. After letting it cool, scoop the pumpkin 'meat' out and place with the apple and onion into a food processor. If you do not have a food processor, pour into a large saucepan.

6. Pour in 1 cup (250 mL) of the broth into the processor or saucepan. Process, or use a stick blender to mix the contents of the saucepan.

7. Bring to a boil.

8. Fry pancetta or bacon over medium-high heat until crispy, about 5 minutes. Transfer to paper towel–lined plate.

9. Stir remaining vegetable broth, 2 cups (500 mL) water, salt and pepper into saucepan. Bring to boil. Reduce heat and simmer for 5 minutes.

10. Ladle into bowls. Scoop creme fraiche on top. Crumble pancetta onto creme fraiche. Perhaps a sprinkle of pepper on top?

starters October 19, 2013 23:48

Author canadianliving.com/food/pu...