Pumpkin and Honeycrisp Apple Soup
Serves 4-6 guests
Yields 3 quarts of soup
1 quart or 32 ounces of roasted pumpkin puree
4 honeycrisp apples, medium dice
3 Parsnips, peeled and medium dice
1 white onion, medium dice
1 stalk of celery, diced
1 quart of apple cider
1 quart of water
1 oz sunflower seed oil
Salt and pepper to taste
1 Orange, zest
4 oz butter *optional
2 cups heavy cream *optional
Cut the oven into quarters and lay on sheet tray with rack, skin side up.
Roast pumpkin in oven at 325 until tender, about 45 minutes
Remove from oven and allow to cool to the touch at room temperature.
Peel the skin off of the pumpkin and cut into large chunks.
Process until smooth in food processor.
Add oil into a large sauté pan with apples, parsnips, onions, and celery.
Cook until soft and translucent. Season with salt and pepper.
Add the pumpkin and apple cider.
Cook on medium temperature on the stove until all the vegetables are tender, about 20 minutes.
Blend all the vegetables in the blender and strain back into sauce pan.
Zest one orange into soup and adjust seasoning with salt and pepper if necessary.
For extra richness, add 2 cups of heavy cream before serving.