Apple Pumpkin Bisque
It’s amazing when two ingredients intertwine so perfectly, that
regardless of how hard the palate may try, it can’t coax them apart. That’s
what happens to the applesauce and pumpkin purée in this sweet and savory soup.
The pumpkin gives substance to the apple; the apple makes the pumpkin sweet and
tangy. Eaten together, they become a totally new taste sensation -- and a great
way to fit fruit and veggies in!
1
tablespoon unsalted butter
1 small onion, finely chopped
1 tablespoon finely chopped ginger root
1 can (15 ounces) 100% pumpkin purée
1 can (14 1/2 ounces) unsweetened applesauce (reconstituted dried apples)
2 cans (14 1/2 ounces each) chicken broth
2 tablespoons honey
1 teaspoon apple-cider vinegar
1 cinnamon stick
1 small, dried chili pepper
Pinch ground nutmeg
Salt and ground white pepper, to taste
1/2 cup sour cream or fresh cream
1 small onion, finely chopped
1 tablespoon finely chopped ginger root
1 can (15 ounces) 100% pumpkin purée
1 can (14 1/2 ounces) unsweetened applesauce (reconstituted dried apples)
2 cans (14 1/2 ounces each) chicken broth
2 tablespoons honey
1 teaspoon apple-cider vinegar
1 cinnamon stick
1 small, dried chili pepper
Pinch ground nutmeg
Salt and ground white pepper, to taste
1/2 cup sour cream or fresh cream
Preparation
Time: 10 minutes Cook Time: 20 minutes Servings: 8
Melt
butter over medium heat in a large, heavy saucepan. Sauté the onion and ginger
until onion is tender, about 4 minutes. Add pumpkin, applesauce, chicken broth,
honey, vinegar, cinnamon stick, chili pepper, nutmeg, salt and pepper, and
simmer about 15 minutes until flavors are blended. Stir in sour cream just
before serving.
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