Recipe Archive #532

Thursday October 13, 2011

Apple Pumpkin Soup

• 3 cups mashed pumpkin
• 1 leek chopped
• 1 teaspoon olive oil
• 1 apple, peeled and chopped
• 2 cups chicken stock
• Salt and pepper to taste
• 1/8 teaspoon nutmeg
• 1/2 cup yogurt
• Garnish: 1 tablespoon minced parsley

 

Saute chopped leek in olive oil in a medium saucepan until soft, about 5 minutes. Add apple, pumpkin, chicken stock. Cover and simmer about 20 minutes. Puree in food processor or blender until smooth. Return mixture to saucepan. Add nutmeg, salt and pepper. Taste and correct seasonings. Stir in yogurt, reheat... do not boil.

 

Serves 4