Pumpkin Soup With Ancho And Apple Recipe 55

Steps:

• 1. Melt butter in a 3- to 4-quart saucepan. Add half the pepitas and the onion and cook, stirring, on medium heat, until the onion is golden and the pepitas have started to brown, about 10 minutes. Add the chile pieces, cook a minute or two, then add the apple, black pepper, cinnamon and pumpkin. 2. Stir in 4 cups water. Bring to a boil, reduce heat and simmer for 30 minutes. Meanwhile, in a small skillet, toast the remaining pepitas on medium heat and set aside. 3. Pureé the soup in a blender. (You will need two shifts.) Return the soup to saucepan and season with salt and the sugar. Serve the soup in warm bowls with a dollop of crema and a sprinkling of toasted pepitas on top.

Steps:

• Melt butter in a 3- to 4-quart saucepan. Add half the pepitas and the onion and cook, stirring, on medium heat, until the onion is golden and the pepitas have started to brown, about 10 minutes. Add the chile pieces, cook a minute or two, then add the apple, black pepper, cinnamon and pumpkin.
• Stir in 4 cups water. Bring to a boil, reduce heat and simmer for 30 minutes. Meanwhile, in a small skillet, toast the remaining pepitas on medium heat and set aside.
• Pureé the soup in a blender. (You will need two shifts.) Return the soup to saucepan and season with salt and the sugar. Serve the soup in warm bowls with a dollop of crema and a sprinkling of toasted pepitas on top.

Steps:

• In a large saucepan saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended.
• Gradually whisk in broth. Stir in pumpkin, sugar, cinnamon, nutmeg and ginger. Bring to a boil.
• Reduce heat; cover and simmer for 25 minutes. Cool slightly.
• In a blender, cover and process soup in batches until smooth. Pour into a bowl, cover and refrigerate for 8 hours or overnight.
• Just before serving, transfer soup to a saucepan; cook over medium heat for 5-10 minutes.
• Stir in apple juice, cream, salt and pepper; heat through.

Steps:

• Preheat oven to 400ºF. Oil the inside of the pumpkin and season with salt. Place cut-side down on a baking sheet and bake in the oven 30 minutes, or until the pumpkin meat is fork-tender. Remove from oven. When cool enough to handle, use a spoon to scoop out the roasted pumpkin. Set aside. In a large pot, melt butter over moderate heat. Once the butter is just beginning to brown, add onion and sauté 5 minutes. Add the apple, garlic, brown sugar, cinnamon, white pepper, nutmeg and cayenne, and cook for 3 minutes, stirring. Add roasted pumpkin, broth and cider, stirring to incorporate, then season with Kosher salt and bring to a boil. Reduce heat to low and simmer 20 minutes. Stir in cream and let cool for 10 minutes. Transfer soup to a blender (or use an immersion blender in the pot) and purée until smooth. If needed, add additional water or broth to reach the desired consistency. Return the mixture to the saucepan to reheat. Serve warm and garnish with freshly diced apple and candied walnuts. MAKE AHEAD Like most soups, this one is even better made the day before. Reheat before serving.