Pumpkin Soup with Apple and Bourbon
Perfect for autumn, enjoy this sublime soup made with pumpkin and apples and mixed with a little bourbon.
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 sheet.
- 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.