"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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.


Added: Wednesday, November 14, 2007


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


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

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.

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