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Preparation time
20 minutes
Total time:
40 minutes
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Ingredients
Soup ingredients:
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30 mL (2 tbsp.) canola oil
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3 L (12 cups) peeled, diced pumpkin
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1 small onion, diced
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4 cloves garlic, peeled and crushed
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1.5 L (6 cups) sodium-reduced chicken broth
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30 mL (2 tbsp.) pure maple syrup
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2.5 mL (½ tsp.) ground nutmeg
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2.5 mL (½ tsp.) salt
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2.5 mL (½ tsp.) pepper
Topping ingredients:
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2 Granny Smith apples, finely diced
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125 ml (½ cup) finely chopped fresh chives
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125 ml (½ cup) chopped nuts
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30 mL (2 tbsp.) lemon juice
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60 mL (¼ cup) pure maple syrup
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Directions
- Heat the oil in a large saucepan over medium-high heat. Stir in the pumpkin, onion, and garlic and cook until lightly browned, 5 to 6 minutes. Add the broth, maple syrup, nutmeg, salt, and pepper. Simmer for 15 minutes.
- Meanwhile, make the topping. In a bowl combine apple, chives, nuts, lemon juice, and half the maple syrup (30 mL/2 tbsp.) Set aside.
- Purée the pumpkin mixture in a blender until smooth. Ladle the soup into bowls and add topping. Drizzle each bowl with remaining maple syrup before serving.
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