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You are here: Home / Food and Recipes / Soup / Pumpkin Soup with Apple and Bourbon
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Pumpkin Soup with Apple and Bourbon

November 6, 2013 by Rebecca Forstadt-Olkowski Leave a Comment

I made this pumpkin soup with apple and bourbon recipe for Halloween using some of the sweet baby pumpkins I received in my farm box delivery.

I hope you enjoy this Pumpkin Soup with Apple and Bourbon Recipe!

Baby Boomer Recipes | Pumpkin soup with apple

Pumpkin Soup with Apple and Bourbon

Rebecca Forstadt Olkowski
Perfect for autumn, enjoy this sublime soup made with pumpkin and apples and mixed with a little bourbon.
Print Recipe Pin Recipe
Course Soup

Ingredients
  

  • 2 small pumpkins or you can use 2 -3 cans of pumpkin puree
  • 3 Tbsps extra virgin olive oil
  • 1 onion chopped
  • 2 apples peeled, cut into slices and then cut into small chunks
  • chicken or vegetable broth – about 32 oz
  • 1/4 cup of honey
  • 1/2 tsp of grated nutmeg
  • 1 Tbsp fresh sage chopped
  • 1/4 cup of bourbon
  • Sea salt and Pepper to taste

Instructions
 

Pumpkin

  • Preheat the oven to 350 degrees
  • Split the pumpkins in half (it helps if you chop the top of first) with a sharp knife
  • Scoop out the seeds and save to roast for later
  • coat the bottom of a large baking pan with 2 Tbsp extra virgin olive oil
  • Place the pumpkin halves face down on the baking pan
  • Bake for 45 minutes
  • When the pumpkins are done and cooled, scoop out the meat and save it. Discard the skin
  • (if you don’t want to roast the pumpkins, you can use canned pumpkin puree instead)

Soup

  • In a skillet, heat the remaining 1 Tbsp of olive oil on medium heat
  • add the chopped onions and saute until they are soft. About 5 minutes. Set aside
  • Place the pumpkin a large saucepan or Dutch oven over medium heat
  • Add the apples, sauteed onions, nutmeg, sage, honey, and bourbon
  • Add the broth until you get the consistency you like. If you like it thicker, add less.
  • Add salt and pepper to taste
  • Simmer the soup until the apples are soft. (about 10 minutes)
  • Garnish individual bowls with some of the pumpkin seeds you may have roasted and serve.

Notes

To roast, the pumpkin seeds preheat the oven to 350 degrees – Remove most of the pumpkin meat from the seeds but leave a little for flavor. Mix the seeds with 2 tbsp of melted butter (or extra virgin olive oil) and add any spices you like such as pepper, salt, herbs, etc. Spread the seeds out on a sheet pan. Roast the seeds for about 45 minutes.

How to roast a pumpkin to make pumpkin soup

Pumpkin is a superfood and healthy in so many ways.

This was the first time I ever roasted a pumpkin. It’s actually pretty easy, especially because I used small “sugar” pumpkins.  All you do is chop the tops off, split them down the middle, scoop out the seeds, (save them to roast for later) lay them on a greased or oiled baking pan and bake the halves for about 45 minutes.

Click on the images below to view full-size.

  • Little Pumpkin
  • Pumpkin Top Off
  • Pumpkin Split
  • Pumpkin Scooped
  • Pumpkin in the pan
  • Pumpkin Seeds

If you don’t want to go through this process, or if your pumpkins were traumatized by a witch, then use canned organic pumpkin puree instead.

I love chunky soup, but you can always put the ingredients into a food processor and blend them for a smoother soup. I poured a little bourbon into the mix because it adds a subtle oak and caramel flavor to the soup.  This is optional, of course.  I had some leftovers from making my Whiskey Glazed Salmon recipe, which is to die for!

Do you like pumpkin soup? Please leave a comment below.

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Filed Under: Soup Tagged With: Halloween, holidays, recipe, soup, vegetarian

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