Spiced Apple-Pumpkin Soup

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INGREDIENTS:
  • 1 small (about 1 1/2 lbs) pie pumpkin
  • 1-2 tbsp Wegmans Basting Oil
  • salt and pepper to taste
  • 2 stalks celery, chopped (about 3/4 cup)
  • 1/2 sweet onion, chopped (about 1 cup)
  • 2 Braeburn apples, peeled, rough chopped
  • 2 tbsp Wegmans Butter
  • 1 tbsp Wegmans Clover Honey
  • 1/8 tsp ground cloves
  • 1/4 tsp ground cinnamon
  • 1/2 tsp Wegmans Pure Vanilla Extract
  • 2 small bay leaves
  • 4-5 sprigs fresh thyme, stripped, rough chopped
  • 3 tbsp all-purpose flour
  • 2 cups Food You Feel Good About Vegetable Culinary Stock
  • 2 cups Wegmans Apple Cider
  • 1/2 pint Wegmans Heavy Cream
  • crème fraîche


    DIRECTIONS:
    You‘ll need: baking sheet, stockpot or braising pan.
    Preheat oven to 350 degrees.

    1. Roast pumpkin: Slice unpeeled pumpkin into 2-inch chunks; remove seeds and pulp. Toss with basting oil; season with salt and pepper. Roast on baking sheet, flesh side up, about 25 minutes until flesh is soft. Scrape flesh from peel. Set aside.

    2. Add celery, onion, and apple to bowl; toss.

    3. Melt butter in stockpot on MEDIUM; add onion/apple mixture. Raise heat to MEDIUM-HIGH. Season to taste with salt and pepper. Cook, stirring, until slightly caramelized, 6-8 minutes.

    4. Stir in honey, ground cloves, cinnamon, vanilla, bay leaves, thyme, and pumpkin. Add flour; stir and cook 1 minute.

    5. Add stock and cider to pumpkin mixture; stir. Bring to a boil on MEDIUM-HIGH. Reduce heat to LOW and simmer 30 minutes.

    6. Discard bay leaves. Puree mixture using stick blender or in batches in blender.

    7. Add cream, stirring as you add. (Optional: Puree again for extra-creamy texture.) Ladle into warm bowls; drizzle with pumpkin seed oil and dollop with crème fraîche.



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