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Soup cheese pumpkin rutabaga onions apples vegetable stock water fresh sage thyme curry powder salt walnuts sugar oil wine vinegar water sour cream
Viewed: 51 - Published at: 4 years agoIngredients
- For the soup
- 1 4-5lb cheese pumpkin, calabaza or other assertive winter squash.
- 1 1- 1.5 lb rutabaga
- 2 medium onions (about 12 oz total)
- 2 tart apples (medium size)
- 4 cups vegetable stock
- 1- 2 cups water as needed to thin soup to desired consistency
- 1 tablespoon chopped fresh sage (or half the amount of dried sage)
- 2 sprigs fresh thyme (or 1 tsp dried)
- 2 teaspoons curry powder
- salt and pepper to taste
- Caramelized Walnut garnish
- 1/2 cup chopped walnuts
- 1/4 cup sugar
- 1 tablespoon oil
- 1 tablespoon wine vinegar
- 1 teaspoon water
- sour cream or vegan sour cream substitute
Method
- Split the pumpkin, scoop out seeds and cut into thick slices. Spray with spray oil.
- Peel and dice the onions, rutabaga and apples .
- Dice the sage leaves and set aside.
- On a medium hot grill roast the pumpkin slices. Turn frequently to avoid burning. Remove from heat when they are easily pierced by a fork. Scrape the fruit off of the rind. NOTE: you can make a satisfactory soup by roasting the pumpkin slices in your oven (350 degrees for about 40 minutes) , but you won't get the slightly smokey taste that comes from grilling.
- Saute the remaining vegetables over medium heat. The rutabaga must be cooked enough to be easily pierced by a fork.
- Pour the vegetable stock and one cup of water into a large stock pot. Add the all of the vegetables. Bring to a boil and simmer for 10 minutes.
- Add the herbs and spices. Hold back on salt and pepper until the end of the cooking process. Simmer for 5 minutes more.
- Allow the soup to cool a bit. Puree with a stick blender or by transferring small batches to a blender. Be careful not to work with soup that is too hot if you are using a blender.
- Add additional water if needed to bring to a desired consistency.
- To make the caramelized walnut garnish: add the water, vinegar, oil in a frying pan and mix well.
- Add the nuts and stir until well blended. The mixture will bubble. Continue to cook for a few minutes until the nuts brown a bit. Be careful not to burn the mixture.
- To serve: ladle the soup into a bowl, top with a dollop of sour cream (or vegan sour cream substitute) and sprinkle a small amount of caramelized walnuts on top.
- This soup can be served hot or at room temperature. Enjoy!!!
