Pumpkin Apple Soup

It seems I'm always off season with my pumpkin posts :). The problem is I go crazy when they are in season and I roast and puree lot's of pumpkin to use through out the year, thus the off season posts (be on the look out for some pumpkin scones). I was also very pregnant when pumpkins were in season this year and was not up to posting...
If you don't happen to have fresh pumpkin puree in your freezer I would substitute with some other squash puree like butternut or kabocha squash. With such a simple soup, canned pumpkin won't do this soup justice (but can be used, especially in a hurry). To roast the squash, cut it in half and scoop out the seeds. Put the squash cut side down in a pan with a little water in the bottom of the pan, cover with foil and bake at 350 until tender. Let it cool and scrape out the squash. Measure out three cups and if you have any left over you can always freeze it for later.

Pumpkin Apple Soup

3 cups pumpkin or squash puree
2 tbs olive oil
1 cup chopped onion
2 medium sized carrots peeled and roughly chopped
1 medium apple peeled and chopped (any flavorful cooking apple)
1/2 tsp red thai curry paste*
28 oz chicken stock (or vegetable stock)
2 bay leaves
1/3 cup 1/2 and 1/2
3 TBS sherry
1 tsp salt (more to taste)
1/4 tsp pepper

*optional, provides a nice hint of spice

In a large pot, saute the onion, carrots, and apple in olive oil and add salt and pepper. When the carrots are soft and the onions are translucent add the thai curry paste, cook for one minute (if using) then add the stock, squash, and bay leaves and bring up to a boil. Once the soup is boiling, (make sure carrots and apple are very soft, simmer longer if needed) turn off the heat and add the 1/2 and 1/2 and sherry. Puree in a blender until smooth. Check for seasoning adding more salt and pepper if necessary. A nice garnish is toasted pumpkin seeds and sauteed apple (or just pumpkin seeds).

This soup freezes well.