Photograph by Bennett Pruitt
If I had to pick a favorite season, I believe fall would be it for me. Nature provides us with the most colorful palette. As I drive around, I see pumpkin stands with fun and interesting types of pumpkins and winter squashes. At my farmer’s market, I also notice different varieties of apples that look better than ever. I can't help but want to make something delicious with them—pumpkin and apple pies come to mind. But what if I want something savory instead of sweet? Well, here is my take on those flavors: Think of pumpkin pie in a bowl.
The beauty of this creation is its versatility. I have served it as an appetizer in a shot glass placed on an attractive tray as my guests walk in the door, as a first course sprinkled with chopped chives and drizzled with a swirl of whipping cream, and as a main course by adding sautéed shrimp or scallops or my kids’ favorite, good old bacon with a side salad and baguette.
Pumpkin and Apple Soup
6 tbsp. butter
1 med. onion, chopped
2 tbsp. fresh ginger, grated
2 apples, chopped
1 (32 oz.) can pumpkin puree
1 cup apple juice
6 cups chicken broth
1/2 cup maple syrup
2 bay leaves
2 thyme sprigs
2 tsp. cinnamon
1 tsp. nutmeg
½ tsp. cloves
½ tsp. pepper
Salt to taste
2 cups milk
Melt butter in a large saucepan. Add onion, sauté until translucent. Stir in ginger and apples, cook until soft. Add pumpkin and the remaining ingredients except milk, stirring well. Cover and simmer for 45 minutes. Remove from heat and puree the soup with an immersion blender or transfer to a regular blender.
Stir in milk and return to heat until warm throughout. Serve immediately, or freeze for up to six months.
