- 2 Tbsp olive oil
- 2 fresh shallots- diced (about 1 cup)
- 2 Heirloom Carrots- diced (about 1 cup)
- 1 tart apple- peeled and diced (I used a Jonathan)
- 2 cups of roasted fresh pumpkin (about ½ of a cooking pumpkin)
- 2 Tbsp. of chopped fresh sage
- 3 cups chicken broth
- 1 cup sour cream
- Salt and freshly ground pepper to taste
- 4 slices of thick bacon- diced
- 3 slices of a heavy whole wheat bread- cubed
- ¼ c. grated Parmesan cheese
Heat oven to 400 degrees.
In a large soup pot over medium heat, saute the carrots, shallots, and apple in the olive oil till the carrots are soft which takes about 8-10 minutes. Add the sage and about a cup of the broth. Use a hand held blender or a food processor and blend until smooth. Add the rest of the broth, the sour cream, and season to taste. Stir until smooth and warmed completely. You may add some milk or cream if it is too thick. Serve hot- garnished with the bacon croutons. Makes 6 servings.
To make the croutons, render the bacon to almost done in a frying pan, add the cubed bread, and toss together till the bread is coated. Add the cheese and stir together. Place the mixture on a baking sheet in one layer and bake in the oven about 10-15 minutes or until the bread crumbs are browned and crisp. To roast a cooking pumpkin or any winter squash- wash completely and de-stem. Heat oven to 400 degrees. Cut in half and scoop out the seeds and stringy pulp. (You can run the seeds under water in a strainer to clean them and then arrange on a cookie sheet sprayed with cooking spray, salt, and bake for about 10 minutes in the 400 degree oven and serve as a snack.) Place the two halves upside down in a baking dish with about a half an inch of water in the bottom so that the pumpkin meat steams. Bake for 30-40 minutes and scoop out the cooked pumpkin from the skin.