Creamy Pumpkin Soup

Hokkaido pumpkin (or other local cooking pumpkin variety), totaling 3 ¾ cups
2 apples (sour variety)
1 tbsp. butter
1 tsp. sugar
1 tsp. curry powder
½ c. apple wine (or substitute local apple juice)
3 2/3 c. vegetable broth
1 piece of fresh ginger (approx. ¾ inch)
2 tbsp. pumpkin seeds (cleaned and toasted)
½ c. cream
salt, pepper and ground nutmeg to taste

Clean, rinse and quarter pumpkin. Remove seeds and cut into 1 inch pieces. Peel and core apples, and cut into cubes.  Caramelize sugar in heated butter.  Add curry powder, pumpkin, and apples.  Sauté over medium heat.  Add wine (or apple juice) and broth.  Peel and grate ginger, and add to mixture.  Heat soup on medium heat for 15 minutes.  Toast pumpkin seeds in a dry pan.  Puree the soup and add cream.  Season with salt, pepper, and freshly grated nutmeg to taste. Serve warm, garnished with toasted pumpkin seeds.

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