Ingredients
- two tablespoons butter
- 1 onion, diced
- 2 carrots, peeled and diced
- 1 apple, peeled and diced
- 2 cups fresh pumpkin, roasted and diced, see note below
- 1 tablespoon sage leaves
- 3 cups chicken stock
- 1 cup cream
- Salt and freshly ground pepper
Directions
Inside a stockpot over medium heat, melt butter and saute onion, carrot, apple. roasted pumpkin, and sage until each one is tender, about eight to ten minutes. Puree the mix inside a food mill if you don't possess a food mill, then puree inside a mixer or blender. Return the puree towards the stockpot, add some chicken stock and simmer for fifteen minutes. Adding the cream and simmer for five more minutes, decreasing the heat if required so it doesn't boil. Season, to taste, with pepper and salt.
Divide soup among 4 soup bowls and serve immediately.
Cook's Note: To roast pumpkin, preheat oven to 400 levels F. Cut whole pumpkin in two after which cut each half into several pieces. Discard seeds or reserve for an additional use. Place pumpkin on the baking sheet, drizzle with essential olive oil. and season with pepper and salt. Roast in oven until tender although not failing, about thirty to forty minutes. Let awesome, peel away skin, and dice.
Professional Recipe. This recipe was supplied by a chef, restaurant or culinary professional and constitutes a great quantity. The Meals Network Kitchens chefs haven't tested this recipe within the proportions indicated and for that reason cannot make any representation regarding the results.
Recipe thanks to Chef Kerry Simon, Simon Kitchen & Bar, Hard Rock Hotel, Vegas, NV
