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Ingredientes
- 2 Tbsp. butter
- 1 med onion diced
- 1 x leek (white part only) diced
- 2 x carrots diced
- 1 med pie pumpkin (2 1/2- to 3-lb.)
- 2 quart chicken broth
- 1 tsp salt
- 1 tsp white pepper
- 1/4 tsp grnd allspice
- 1/4 tsp grnd ginger Caramelized Apple Croutons
- 8 slc French bread (1/4" thick)
- 1 Tbsp. butter
- 3 x apples peeled and diced
- 1 Tbsp. butter
- 2 Tbsp. brown sugar
- 1 c. heavy cream
Direcciones
- To prepare pumpkin: Cut in half lengthwise. Scoop out seeds and place on baking sheet. Bake for 1 hour at 350 degrees and set aside.
- Heat 2 Tbsp. butter in soup pot. Add in onion, leek and carrot and saute/fry vegetables till almost cooked.
- Peel and chop pumpkin and add in to pot. Add in chicken broth and bring to a boil. Reduce heat and simmer, cooking for 30 min.
- Puree warm mix in a blender or possibly use wand-type mixer. Bring soup to a boil. Reduce heat and add in seasonings and continue to simmer for 15 min.
- Heat cream in a separate saucepan and add in to soup mix and blend.
- To prepare croutons: Butter both sides of bread and brown in skillet till golden on both sides. Set aside.
- Heat butter in another skillet and add in apple and sauta. Add in brown sugar and cook till bubbly.
- Ladle soup into bowls or possibly hollowed-out, individual small pumpkins. Top croutons with apple mix and float the croutons on top of soup. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 799g | |
| Recipe makes 4 servings | |
| Calories 702 | |
| Calories from Fat 226 | 32% |
| Total Fat 25.67g | 32% |
| Saturated Fat 15.03g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 2276mg | 95% |
| Potassium 793mg | 23% |
| Total Carbs 99.02g | 26% |
| Dietary Fiber 7.5g | 25% |
| Sugars 21.74g | 14% |
| Protein 21.37g | 34% |
