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Pumpkin And Apple Soup

chef.jackson's picture
Ingredients
  Pumpkin 5 Pound, peeled, seeded and cut into chunks (2 Kilograms)
  Onions 2 , sliced
  Cooking apples 2 , peeled and sliced
  Water 4 Cup (64 tbs)
  Stock cubes 3 , crumbled
  Nutmeg 1 Teaspoon
  Salt To Taste
  Pepper To Taste
  Bacon rashers 2 , cut into 1 inch pieces
  Frankfurters 4 , sliced diagonally (Thin Ones)
  Cream 1⁄2 Cup (8 tbs)
Directions

MAKING
1) In a heavy based saucepan, combine the pumpkin, onion apple, water, stock cubes, nutmeg, salt and pepper to taste together.
2) Bring to a boil, then simmer for about 40 minutes.
3) Cool slightly then puree in a blender or press through a sieve.
4) Return the soup into the saucepan and heat thoroughly.
5) In a pan, saute the bacon pieces and frankfurters until the bacon fat is clear and the frankfurters lightly browned.
6) Remove with a slotted spoon, drain on absorbent paper and stir into the soup.
7) Just before serving, stir in the cream and heat thoroughly.

SERVING
8) Ladle the Pumpkin and Apple Soup in soup bowls and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Pumpkin
Interest: 
Gourmet, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
55 Minutes
Ready In: 
75 Minutes
Servings: 
4

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