Savory pumpkin soup with a sweet, tart apple juice reduction drizzled on top. Makes 6-8 servings.
Having soup is always a good idea.
Pumpkin Soup with Apple Juice Reduction
Ingredients
3 1/2 Tbls butter
1 small onion, diced
2 tsps garlic, minced
1/2 tsp nutmeg, freshly grated
1/4 tsp allspice
1/4 tsp cinnamon
1 can (14 oz) pumpkin puree
1 small russet potato, diced small
3 cups chicken broth
1 3/4 cups apple juice, divided
1 cup plain unsweetened almond milk
1 tsp salt
Fresh sage leaves (about 10-12)
1/2 cup pumpkin seeds
Instructions
Heat 3 Tbls butter in a large pot on medium heat to melt
Add the diced onion and minced garlic to pot, stir to combine, sauté for about 2 minutes
Add the nutmeg, allspice and cinnamon, stir to combine, sauté another 2 minutes
Add the pumpkin puree and diced potato, stir to combine
Add the chicken broth, 1/4 cup of the apple juice and salt, stir to combine
Cover with lid and cook on medium low heat until the diced potato is cooked through, about 25 minutes
Add the almond milk, stir to combine
Simmer about 10 minutes, then use an immersion blender and blend until smooth (can use blender if you do not have an immersion blender)
While the soup is cooking, add the 1 1/2 cups apple juice to a saucepan and cook on medium high heat until it reduces and becomes syrupy (about 25 minutes - be careful not to overcook)
In a small saucepan, add the pumpkin seeds and toast on medium high heat, stirring frequently until lightly toasted; Remove from pan and set aside
In the small saucepan, melt the 1/2 Tbls of butter then add the sage leaves and sauté until crisp, remove from pan and place on paper towel
Scoop a serving of the soup into a bowl, drizzle a spoonful of the apple juice reduction on top, add about a Tbls of toasted pumpkin seeds and a couple of the crispy buttered sage pieces, serve and enjoy!
Pair it with an arugula salad topped with goat cheese, dried cranberries, toasted pecans and an olive oil balsamic dressing!
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