Pumpkin Soup with Apple-Walnut Topping
Prep Time
Serves
Cooking Mode
1 tbsp canola oil
6 cups peeled, diced pumpkin
½ small onion, diced
2 cloves garlic, peeled and crushed
3 cups sodium-reduced chicken broth
1 tbsp maple syrup
¼ tsp ground nutmeg
¼ tsp each salt and pepper
TOPPING:
1 Granny Smith apple, finely diced
¼ cup finely chopped fresh chives
¼ cup chopped walnuts
1 tbsp lemon juice
2 tbsp maple syrup, divided
1 tbsp canola oil
6 cups peeled, diced pumpkin
½ small onion, diced
2 cloves garlic, peeled and crushed
3 cups sodium-reduced chicken broth
1 tbsp maple syrup
¼ tsp ground nutmeg
¼ tsp each salt and pepper
TOPPING:
1 Granny Smith apple, finely diced
¼ cup finely chopped fresh chives
¼ cup chopped walnuts
1 tbsp lemon juice
2 tbsp maple syrup, divided
Directions
1Heat the oil in a large saucepan over medium-high heat. Stir in the pumpkin, onion and garlic. Cook until lightly browned, 5 to 6 min. Add the broth, 1 tbsp (15 mL) maple syrup, nutmeg, salt and pepper. Cover and simmer until the pumpkin is very tender, about 15 min.
2Meanwhile, to make the topping, in a bowl combine apple, chives, walnuts, lemon juice and 1 tbsp (15 mL) of maple syrup. Set aside.
3Purée the pumpkin mixture using a blender until smooth. Ladle the soup into 4 bowls and add topping. Drizzle each bowl with remaining maple syrup before serving.
Tips
1
How To: Slice & Dice Master the art of pumpkin cutting with these simple steps: 1. Use a classic 8- to 10-in. (20 to 25 cm) chef’s knife to cut around the stem – remove and discard. Next, cut the pumpkin into wedges by following the ridges as a guide. 2. Remove seeds with a spoon and peel off the remaining skin using the chef’s knife. 3. Cut flesh into large chunks and use immediately or wrap in plastic wrap and store in the refrigerator for up to three days.
Disclaimer
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Personal Note
Personal Note
