Throw a Unique Spin on Pumpkin Soup for Fall
Halloween may have passed us by, but that strange little celebration is only a teeny blip on the holiday radar. It's completely socially acceptable for the next couple of months to surround yourself with pumpkin foods, and my stomach couldn't be happier. One of my favorites is a good pumpkin soup and this recipe from Maria Zoitas looks fantastic, bringing in Granny Smith apples and orange juice.
By now, you should know who Zoitas is because we've covered quite a few of her recipes, but let me remind you. As the creator of "Maria's Homemade" line of prepared food that is sold exclusively at Westside Market NYC, she channels her Greek heritage for inspiration and creates dishes that join tradition with modernity.
Pumpkin Soup with Granny Smith Apples
Yields: 6-8 Servings
- 1½ pounds seeded pumpkin cut in wedges
- 2 Granny Smith apples, peeled, cored and cut into cubes
- 1 cup of diced white onions (½-inch cubes)
- 8 ounces can of pumpkin pure
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1½ cup light cream
- 6 cups water
- 1 cup orange Juice
- 1 stick of salted butter
- 1 teaspoon salt
Preheat oven to 350⁰F.
Roast the pumpkin wedges in oven for 15-20 minutes and then let it rest at room temperature for about five minutes. Scoop out the pumpkin from its skin. In a four quart pot, sauté (with butter) the white onions for five minutes Add the apples to pot, sauté for another five minutes. Add all other ingredients and cook for an hour.
For a smoother consistency, you may use a soup electric mixer to purée ingredients.