Pumpkin Apple Cider Soup Recipes

Steps:

• In a large pot cook the bacon until crisp. Add butter, apples, carrots, celery, onion and garlic cook until soft in the bacon grease.
• Add the wine, cider and stock. add pumpkin puree and herbs; simmer for one hour.
• Puree the soup in a blender or use your immersion blender, add cream. Finish with salt and pepper if needed.

Steps:

• In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.
• Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.
• Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.
• Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.
• To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.
• To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.

Steps:

• Preheat oven to 350°F.
• Cut pumpkin in half and scoop out seeds.
• Place in shallow roasting pan, cut sides up.
• Divide butter and brown sugar among cavities.
• Arrange onion, carrots,garlic and apple around pumpkin.
• Sprinkle with rosemary and salt and pepper.
• Pour 2 cups of stock around vegetables and cover pan with foil.
• Roast until vegetables are very soft and caramelized, 1 1/2 to 2 hours.
• Scoop pumpkin out of skin.
• Squeeze garlic out of skin.
• Process in food processor, in batches if necessary, adding enough stock to achieve a smooth puree.
• (Can be made to this point and refrigerated for 2 days).
• Transfer puree to a large saucepan and whisk in cider.
• Add as much of remaining stock as necessary to achieved desired consistency.
• Season with mace and ginger.
• Bring to boil, whisking, and simmer for 10 minutes to blend flavors.
• Re season with salt and pepper if necessary.
• Serve in soup bowls with a dollop of creme fraiche.

Steps:

• Melt the butter in saucepan on low heat, don't burn the butter!
• Mix in the flour.
• Slowly stir in the milk.
• Stir constantly over medium heat until thickened. (about 15 minutes or so).
• Add pumpkin, mix and heat thoroughly.
• Slowly add the cider and fully incorporate.
• Sprinkle with some nutmeg to serve.
• For some variation ideas, add some cubed butternut squash or pumpkin, golden delicious apples, and/or orzo. It feels a little empty having nothing but bisque.