Recipe: Pumpkin Soup with Caramelized Apple Croutons

PUMPKIN SOUP WITH CARAMELIZED APPLE CROUTONS

1 medium (2 1/2- to 3-pound) pie pumpkin
FOR THE SOUP:
3 tablespoons butter, divided use
1 medium onion, diced
1 leek (white part only), diced
2 carrots, diced
2 quarts chicken broth
1 teaspoon salt
1 teaspoon white pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1 cup heavy (whipping) cream
FOR THE CARAMELIZED APPLE CROUTONS:
8 slices French bread (1/4-inch thick)
1 tablespoon butter
3 apples, peeled and diced
1 tablespoon butter
2 tablespoons brown sugar

TO PREPARE THE PUMPKIN:
Cut in half lengthwise. Scoop out seeds and place on baking sheet. Bake for 1 hour at 350 degrees and set aside.

TO PREPARE THE SOUP:
Heat 2 tablespoons butter in soup pot. Add onion, leek and carrot and saute vegetables until almost cooked.

Peel and chop pumpkin and add to pot. Add chicken broth and bring to a boil. Reduce heat and simmer, cooking for 30 minutes.

Puree hot mixture in a blender or use wand-type mixer.

Bring soup to a boil. Reduce heat and add seasonings for the soup and continue to simmer for 15 minutes.

Heat cream in a separate saucepan and add to soup mixture and blend.

TO PREPARE CARAMELIZED APPLE CROUTONS:
Butter both sides of bread and brown in skillet until golden brown on both sides. Set aside.

Heat the remaining 1 tablespoon butter in another skillet and add apple and saute. Add brown sugar and cook until bubbly.

TO SERVE:
Ladle soup into bowls or hollowed-out, individual small pumpkins. Top croutons with apple mixture and float the croutons on top of soup. Serve immediately.

Servings: 4
Source: The South Bend Tribune, Nov. 2000 / Michael Stephans