Pumpkin and Apple Soup

chef.jackson's picture

Dec. 02, 2011

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
Cook Time: 55 Minutes
Ready In: 55 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 502Calories from Fat 156

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol

Sodium 1249 mg52.04%

Total Carbohydrates 78 g26%

Dietary Fiber 6 g24%

Sugars 29 g

Protein 17 g34%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet