Pumpkin Soup with Apple Walnut Topping
- Prep Time: 15min
- Serves: 4
Ingredients
- 1 tbsp canola oil
- 6 cups peeled, diced pumpkin
- ½ small onion, diced
- 2 cloves garlic, peeled and crushed
- 3 cups sodium-reduced chicken broth
- 1 tbsp maple syrup
- 1/4 tsp ground nutmeg
- 1/4 tsp each salt and pepper
Topping
- 1 Granny Smith apple, finely diced
- 1/4 cup finely chopped fresh chives
- 1/4 cup chopped walnuts
- 1 tbsp lemon juice
- 2 tbsp maple syrup, divided
Instructions
- Heat the oil in a large saucepan over medium-high heat. Stir in the pumpkin, onion and garlic. Cook until lightly browned, 5 to 6 min. Add the broth, 1 tbsp (15 mL) maple syrup, nutmeg, salt and pepper. Cover and simmer until the pumpkin is very tender, about 15 min.
- Meanwhile, to make the topping, in a bowl combine apple, chives, walnuts, lemon juice and 1 tbsp (15 mL) of maple syrup. Set aside.
- Purée the pumpkin mixture using a blender until smooth. Ladle the soup into 4 bowls and add topping. Drizzle each bowl with remaining maple syrup before serving.
