- Allergy and Asthma Network Mothers of Asthmatics - http://www.aanma.org -

A Soup To Warm the Soul

On January 4, 2013 @ 11:50 am In

Spiced Pumpkin-Apple Soup

By Chef Michelle Austin

With cold weather and the holidays upon us, it’s time for more hearty cuisine. One of my favorite wintertime recipes is Spiced Pumpkin-Apple Soup.

Everyone recognizes the flavor profile of pumpkin with the traditional spices of nutmeg and cinnamon as the base for many dishes of the season. My recipe adds a layer of depth with curry, coconut and a tart granny smith apple. If curry and coconut are not for you, then a healthy substitute is plain Greek yogurt or a plain yogurt of your choice.

(Want to try something different? Use butternut squash instead of pumpkin – it’s just as flavorful and the recipe does not change.)

Paired with a simple arugula salad offsets the creaminess. Served with an oven-toasted Parmesan bread balances out the lightly sweet undertone of the soup’s spices.

This soup is simple and perfect for any time of the day. Great for leftovers, too. Happy holidays!

[1]

Spiced Pumpkin-Apple Soup

1 small pumpkin (or butternut squash), halved and seeded

2 Granny Smith apples

1 large sweet potato

2 large onions, peeled and quartered

4 garlic cloves

6 cups vegetable or chicken broth

1 teaspoon mild curry powder

1/2 teaspoon of olive oil

1/4 teaspoon chili flakes

1/2 teaspoon ground cinnamon [2]

1/4 teaspoon ground Chinese 5 spice

Salt and pepper to taste

1 cup coconut milk (or Greek/soy yogurt)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  2. Cut pumpkin in half and rough chop the sweet potato, apple and onion. Chop small and set aside 1/2 of the apple.
  3. Place pumpkin halves, sweet potato, onion and 1½ of the apple onto the prepared baking sheet. Drizzle with olive oil and place with the other vegetables. Wrap the garlic in foil.
  4. Bake on the center rack of the oven for 45-60 minutes until tender. Remove from oven and set aside until cool enough to handle.
  5. Squeeze garlic cloves out of their skin and place into a food processor.
  6. Scrape the flesh from the pumpkin and place into a food processor along with the sweet potato, apple and roasted onion.

Article printed from Allergy and Asthma Network Mothers of Asthmatics: http://www.aanma.org

URL to article: http://www.aanma.org/publication/aat-subscription/chef-michelle/a-soup-to-warm-the-soul/

URLs in this post:

[1] Image: http://www.aanma.org/wordpress/wp-content/uploads/PumpkinSoup.jpg

[2] cinnamon: http://allrecipes.com/recipe/roasted-and-curried-butternut-squash-soup##

Copyright © 2010 Allergy and Asthma Network Mothers of Asthmatics. All rights reserved. http://www.aanma.org