Pumpkin and Apple Soup with Roasted Black Walnuts

By tunes

Ingredients

• 1/4 cup (50 mL) butter
• 3 cups (750 mL) chopped onion
• 6 cups (1.5 L) chopped pumpkin or butternut squash
• 2 cups (500 mL) peeled and chopped Spy apples
• 1 tsp (5 mL) brown sugar
• Pinch ground cinnamon
• Pinch ground allspice
• Tiny pinch cayenne
• 1 tsp (5 mL) salt
• 5 cups (1.25 L) water or vegetable stock
• Salt and freshly ground pepper
• Garnish
• 2 tbsp (25 mL) roasted black walnuts
• Fresh sage leaves

Preparation

Step 1

. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 3 minutes. Add the pumpkin and apples and cook until softened, another 3 minutes. Add the brown sugar and spices, then pour over the water or stock and simmer for 30 minutes.

2. Remove from heat, blend until smooth with a hand blender or in a food processor. Season to taste with salt and pepper.

3. To garnish, grill or pan sear some apple slices and add roasted black walnuts (oven roasted in a dry pan at 350°F (180°C) for 5 to 6 minutes) and a sprig of sage.


Serves 6 to 8