"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pumpkin and Apple Soup with Chestnuts Recipe

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This recipe for Pumpkin and Apple Soup with Chestnuts, by , is from The Hawthorne Staff Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, November 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Fresh chestnuts can be hard to find; dry-packed roasted chestnuts (which only require chopping) make a good substitute.


INGREDIENTS

Soup:
2 Tbsp. unsalted butter
1 medium onion, chopped
2 Golden Delicious apples (about 1 pound), peeled, cored and cut into eighths
2 cans (15 ounces each) pure pumpkin
4 cups (one 32-ounce carton) chicken broth
1 bay leaf
1 tsp. ground coriander
1/2 tsp. salt
1/8 to 1/4 tsp. crushed red pepper flakes
1/2 cup heavy cream
5 Tbsp. drained 2 percent Greek yogurt, for garnish
10 fresh chestnuts, roasted, peeled and coarsely chopped, for garnish
2 Tbsp. chopped fresh chives, for garnish

Pumpkin shells (optional):
10 mini sugar pumpkins
Olive oil, for brushing

Directions:
Directions:
To make soup: In small stock pot over medium heat, melt butter. Add onion and apples; cook, stirring occasionally until softened, about 10 minutes. Stir in pumpkin, broth, 1 1/2 cups water, bay leaf, coriander, salt and red pepper flakes. Bring to a simmer; reduce heat to medium-low. Cook covered, stirring occasionally, until apples are soft, about 30 minutes.

Remove from heat; discard bay leaf. Using an immersion blender, puree soup in pot until smooth. Stir in cream and return to stove. Cook over medium heat until heated through, about 4 minutes.

To make pumpkin shells: While soup is cooking, preheat oven to 375. Cut top third off pumpkins, making sure to keep matching tops and shells together. (If necessary, trim a thin layer off bottoms of pumpkins so they sit level.) Using a large spoon, scoop out seeds and strings; discard. Place pumpkin shells and tops on foil-lined baking sheet; brush all cut edges with oil. Bake until warmed, 6 to 8 minutes.

Ladle soup into pumpkin shells, if using (if not, serve in warm bowls). Garnish each serving with 12 tablespoon dollop of yogurt and a sprinkling of chestnuts and chives.

Number Of Servings:
Number Of Servings:
10

 

 

 

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