Pumpkin Soup with Apple Croutons
6-8 pounds of fresh organic pumpkin roasted, seeds and strings removed
2 tablespoons of unsalted butter
3 large carrots
2 large onions
4-5 large leeks, white and pale green parts only, halved lengthwise, washed and chopped
12 cups chicken stock (Homemade is the best! You can also use vegetable stock.)
2-3 teaspoons of cinnamon to taste
1-2 teaspoons of freshly grated nutmeg
½-3/4 cup of maple syrup, to taste
1 cup of heavy organic cream (optional)
Crouton Garnish:
2-3 Granny Smith apples, or other tart apples, cored and sliced into thin rounds
¼ cup of organic brown sugar
2 tablespoons of unsalted organic butter, melted
Preheat oven to 350 F.
Cut pumpkin in to quarters, remove seeds and strings, and roast in shallow baking dish until tender, about 20-30 minutes. Puree pumpkin in cuisenart or blender.
In large heavy kettle, melt butter and sweat remaining vegetables until just softened about 10-12 minutes. Add broth, pumpkin puree, cinnamon and nutmeg to taste and simmer covered 40 minutes to infuse flavors. Stir in syrup and cream, simmer 5 minutes uncovered. Season with salt and pepper.
Puree soup in blender in batches, until smooth. If necessary, transfer back to kettle to reheat and adjust seasonings.
CROUTONS:
Cover cookie sheet with foil. Brush foil with melted butter. Spread apples in one layer over foil. Sprinkle apples with brown sugar. Bake in oven for about 20 minutes, or until golden brown and crisp. Transfer to rack and cool. Serve each cup of soup with one to two round apple croutons.