It’s Fall y’all!
It’s also been months since I’ve posted. Thought a good intro back would be to share a delicious recipe.
I was at the grocery a few weeks ago and decided to buy a sugar pumpkin. I really had no idea what I was going to do with it, but it seemed like a good idea at the time. Probably better than buying the pumpkin flavored cookies I really wanted.
We also had lots of apples leftover from our recent apple picking trip to Ellijay, GA.
What came to me in a vision of hunger was soup. It’s been cooling off here and I’ve been waiting all year for soup weather to make its appearance. Not really, I don’t really like the cold, but I do like soup, but I don’t like soup in the summer…not really sure where that was going.
The best thing about this soup is that it is rich and creamy without any added dairy!
- 1 sugar pumpkin, about the size of a cantaloupe, seeded, peeled and cut up into 2in cubes, I also saw pre-cut bags of it at TJ's!
- 2 small-medium apples, cored, peeled and cut into quarters
- 2 T olive oil
- 3 cups chicken broth
- dash nutmeg
- salt & pepper to taste
- pepitas or roasted pumpkin seeds (optional)
- Pre-heat oven to 450
- Toss pumpkin and apples in olive oil, season with salt an pepper. Spread evenly on large rimmed baking sheet. Roast in oven for 30-45 minutes, stirring once. Remove from oven when tender and starting to brown.
- Transfer to blender. Add in broth, a dash or two of nutmeg, and salt and pepper. Puree until smooth.
- Transfer to pot or dutch oven and heat over medium-low heat for 6-8 minutes.
- Serve topped with pepitas or fresh roasted pumpkin seeds.