Apples and Pumpkins

┬áThe strawberries, peaches and asparagus are gone, but the pumpkins and apples have just begun! I often talk about eating local, eating seasonally and eating close to the sun (food in it’s natural state, unprocessed or adulterated). I thought I would give you one of my favorite fall soup recipes.

Roasted Pumpkin and Apple Soup

4 pounds pie pumpkin, peeled seeded and cut into 2 inch chunks

4 large sweet, tart apples, unpeeled cored and cut into eighths

1/4 cup extra-virgin olive oil

1- 1/4 tsp salt (divided)

1/4 tsp freshly ground pepper

1 tbls fresh sage chopped

6 cups chicken broth or vegetable broth

1/3 cup chopped hazelnuts

Preheat oven to 450 degrees. Toss olive oil, apples, pumpkin, 1 tsp salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once for 30 minutes. Stir in sage and continue roasting until very tender and starting to brown (15-20 minutes more). Transfer about 1/3 of pumpkin and apple mixture to blender add 2 cups broth and puree. Transfer to dutch oven or soup pot and repeat twice more. Season with the remaining 1/4 tsp salt. Simmer another 20-30 minutes and serve hot with hazelnuts sprinkled on top for garnish.

Simple, nutritious and delicious!

Submitted by Tricia @ Nutrition by Tricia

 

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