Prep 15 mins
Cook 35 mins
Sept./Oct.Magazine, 2004 issue. Nice Thanksgiving option for 2 points per serving. Makes 8 servings.
- 1 apple, peeled, cored and finely diced
- 3 tablespoons pumpkin seeds, hulled, unsalted
- 2 teaspoons unsalted butter, melted
- 1 teaspoon fresh thyme leave
- 1 pinch fresh nutmeg
- 1 tablespoon vegetable oil
- 1 small onion, finely diced
- 2 teaspoons garlic, minced
- 3 cups apple cider, unsweetened
- 3 cups low sodium chicken broth
- 3 cups fresh pumpkin, diced
- 2 baking potatoes, peeled and diced
- 1 bay leaf
- 1⁄2 teaspoon salt
- fresh ground black pepper
- Preheat the oven to 350 degrees.
- Combine the apple, pumpkin seeds, butter, thyme and nutmeg in a bowl. Transfer to a baking sheet and bake 20-30 minutes; Transfer to a plate and set aside.
- Heat the oil in a heavy saucepan over medium heat; then add the onion, and cook until translucent, about 3 minutes.
- Add the garlic and cook until fragrant, about 30 seconds. Add the cider, broth, pumpkin, potatoes, bay leaf, salt and pepper and bring to a boil.
- Reduce the heat and simmer until the pumpkin and potatoes are soft enough to mash easily, about 30 minutes.
- Remove the saucepan from the heat; let the soup cool for a few minutes. Discard the bay leaf.
- Transfer the soup in batches to a blender or food processor and puree.
- Return the soup to the saucepan and bring to a simmer.
- Garnish with the apple and pumpkin seeds and serve.
Very nice soup. The apple - pumpkin combination is great. I love the topping. The thyme really gives this soup a nice fresh taste.