Pumpkin Soup With Apple Schnitz Croutons

Recipe Ingredients

4 lbs	1816g / 64oz	Whole pumpkin or winter squash
		(such as butternut or Hubbard to
		Yield 6 to 8 cups baked pumpkin pulp)
2 tablespoons	30ml	Unsalted butter
3 tablespoons	45ml	Carrots - diced (large)
4		Celery stalks - diced
2		Onions - diced (large)
1		Leek - split, washed,
		And diced
3		Chicken stock or water
2 teaspoons	10ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground nutmeg
1/4 cup	82g / 2.9oz	Maple syrup
1 cup	237ml	Heavy cream
		Apple Schnitz Croutons
2		Tart apples, such as Granny Smith
1/2 cup	80g / 2.8oz	Firmly-packed light brown sugar

Recipe Instructions

Preheat the oven to 350 degrees.

Cut the pumpkin or winter squash in half and remove all seeds. Place cut side up on a cookie sheet and bake 45 minutes, or until soft. Remove the pulp from the shell, puree in a food processor fitted with a metal blade, and reserve.

Heat the butter in a large, heavy-bottomed soup pot until foamy. Add all of the vegetables (except the reserved pumpkin or squash) and saute 10 minutes. Add the chicken stock and bring to a boil. Reduce to a simmer, then add the pumpkin puree and the spices. Cook 45 minutes, adding the maple syrup and heavy cream in the last 5 minutes of cooking.

To make the Apple Schnitz Croutons: Peel and core the apples and slice into paper-thin rings using a food processor fitted with a vegetable slicing disk. Spread the slices on a non-stick cookie sheet or one lined with parchment paper. Dust with light brown sugar, and dry in a preheated 300 degree oven approximately 25 to 30 minutes, or until crisp.

When the soup has finished cooking, cool several minutes before pureeing in small batches in a blender or food processor. Serve immediately, garnished with the Apple Schnitz Croutons.

This recipe yields 10 to 12 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B29 broadcast 10-28-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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