This is one of my favorite fall soups. You can also make it with roasted butternut squash. I like my soups thick so I usually don't add a lot of water, but that is optional. I used 2 fairly large sugar pumpkins, weighing about 2 pounds total.
Provided by barbara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h25m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Brush pumpkin flesh with olive oil. Place pumpkins face down on the prepared baking sheet.
- Bake in the preheated oven until pumpkins are easily pierced with a fork, 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and peel away skin. Set pumpkins aside.
- Melt butter in a large pot over low heat. Add onion and ginger and cook until soft and translucent, about 10 minutes. Add apple and cook for 3 to 5 minutes. Pour in chicken broth and mix in pumpkins. Bring to a boil, reduce heat, and simmer until apple is soft, 10 to 15 minutes.
- Puree soup using an immersion blender. Season with maple syrup, white pepper, and salt.
- Add water and cream and heat until soup is hot, but not boiling. Taste and adjust seasoning.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 26.1 g, Cholesterol 40.3 mg, Fat 15.4 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 963.3 mg, Sugar 11.3 g
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