So who still has leftover pumpkin decorations they have no idea what to do with? We were gifted not one, but two cute sugar pumpkins to decorate with and to enjoy. And, if you can believe it, I have never actually cooked with real pumpkin. I have only ever used pureed pumpkin from a can. I knew I could simply roast it like any other winter squash, but since I am on a major soup kick, I wanted to make one that highlighted the naturally sweetness of the pumpkin. The caramelized apples are a nice accent, and bring the yumminess to another level.
Roasted Pumpkin and Caramelized Apple Soup
- 1 sugar pumpkin (about 2-3 lbs)
- 1/2 teaspoon sea salt
- 1/2 tablespoon extra virgin olive oil
- 2 tablespoons of bacon fat (or fat of choice)
- 2 medium apples, peeled and sliced
- 1 teaspoon of cinnamon
- 2 cups of bone broth
- Preheat oven to 400 degree F.
- Line a baking sheet with parchment paper or silpat mat.
- Slice pumpkin in half and remove seeds and stringy parts.
- Lightly season the inside with 1/2 teaspoon sea salt.
- Place pumpkin halves on baking sheet, cut side down.
- Brush extra virgin olive oil over the skin of the pumpkin halves.
- Roast in preheated oven for 45 min – 1 hour, or until soft. Remove the pumpkin halves and set aside to cool.
- While pumpkin is cool, you can cook the apples.
- Heat bacon fat in a medium frying pan over medium-high heat.
- Once pan is hot, add apple slices to pan and allow to cook for 10-15 mins, or until they are soft and begin to brown. Stir occasionally.
- When apples are done, add them plus the flesh from the pumpkin, cinnamon and bone broth to a blender. Mix until smooth and fully combined.
- The pumpkin should still be hot enough to warm the bone broth, but if the soup is not warm enough, simply heat in a pot over medium-low heat on stove.