Prep time: 15 min.
cook time: 50 minutes for the veggies in the oven
Soup takes 30 min. on the stovetop.
serves: 6 people-1cup per person
Utensils needed:
1 sheet tray
1 blender
1 spatula
1 wooden spoon
1 large spoon
Ingredients:
2 pie pumpkins
2 apples(galas are good)
1 head of garlic
1/2tsp. salt
1/2 tsp. pepper
1/2 tsp. ginger
1/2 tsp. cinnamon
1/4c. real maple syrup
2 tbsp. brown sugar
1/2tsp. garlic salt
16oz of chicken stock or vegetable stock
2 regular mild italian or bratz
fresh sage leaves
1/4c sour cream tbsp. 2 tbsp. cream or half & half
a dusting of fresh nutmeg for the top
Directions: Preheat oven to 350 degrees F.
Preparations for the Pumpkin Soup
Begin by cleaning the inside of the pie pumpkins and then quartering them. Core and peel the apples, cut them into quarters, and arrange them on the sheet pan alongside the pumpkins. Place the head of garlic on the tray, ensuring that you cut off 1/2 inch from the bottom of the garlic head. Drizzle olive oil over the vegetables, season with salt and pepper, and then drizzle maple syrup over the pumpkin pieces.
Bake in a 350-degree oven for 50 minutes. Once the vegetables are soft enough to pierce with a fork, remove them from the oven to cool down until they are easier to handle.
Scrap out the pumpkin with a large spoon, add the apple peices and squeeze the head of garlic into the blender with the rest of the vegetables.
Blend on high slowly adding the warmed chicken stock. Add the rest of the warm spices along with the brown sugar. Blend until smooth. By all means if you wish to add a little more chicken stock or veggie stock until it reaches the right consistancy; go right ahead.
Pour into the soup pot over medium heat. Stir and allow the soup to simmer on low, stirring occasionally.
In a small frypan take the sausage meat out of it's casing and fry it up until it becomes a nice brown color.
I fried up a few fresh sage leaves for decoration, it doesn't take long, less than a minute.
Sprinkle the sage leaves with salt.
Once the soup is cooked, I usually put it through a strainer. It makes the soup smooth and takes out any lumps you may have. Ladle the Pumpkin Soup into an attractive bowl. Mix a small amount of sour cream & cream together in a small bowl. Transferred it to a piping bag and cut the tip of the bag off. Next, I piped two small circles and used a toothpick to create tiny spider webs. The final result was adorable!
Sprinkle a spoonful of sausage on top of the sour cream spiderweb you have just completed. Finish by adding the fried sage along side of the sausage and a dusting of fresh nutmeg!
So light and deliscious! then you have those wonderful warm seasonal flavors that are so good! Would you like to use pumpkin puree? Of course, go ahead. I opted for fresh, as I typically do! I enjoy baking vegetables in the oven as it enhances the flavors and caramelization. Simply delicious!
A great Fall comfort dish for Thanksgiving or anytime over the cooler, cozier months!
These adorable little serving dishes were from https://www.worldmarket.com/ Their fall decore and tableware is a must see!
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