Pumpkin soup with apple confit

Ideas
8 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (12)

15.00 ml fresh chillies — 573
1.00 onion — medium, thinly sliced
750.00 ml stock — vegetable
salt and freshly ground black pepper
45.00 ml brandy
2.00 kg pumpkin — or butternut, cubed
1.00 cinnamon — stick
15.00 g butter — unsalted
2.00 apples — Granny Smith, peeled, cored and thinly sliced
125.00 ml apple juice
125.00 ml sour cream
fresh sage
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Method:

1. Heat the oil in a large saucepan and sauté onion over a low heat for 15 minutes, or until slightly caramelised. Start adding a little bit of stock if onions start to stick to pan and pour in the brandy and cook for 2 minutes.
2. Stir in the pumpkin, salt, pepper and cinnamon stick. Add just enough stock to barely cover the pumpkin (pumpkin breaks down quickly to release its own juices as it is cooking.)
3. Cover pan with a lid and simmer for 30 minutes or until pumpkin is very soft. Remove cinnamon stick and purée soup in a blender or processor, return soup to a clean pan.
4. If soup is too thick, thin it down with extra stock to its desired consistency, reheat and adjust seasoning.
5. Meanwhile prepare the apple confit. Melt the butter in a small pan, add the sliced apples, stirring to coat well with butter. When heated, add apple juice, cover the pan and continue cooking over a low heat for 20 minutes or until soft. Cook uncovered for 10 minutes to reduce liquid. Mash in the apples, making sure it retains some texture.
6. Stir half the apple confit into the reheated soup. To serve, add a spoonful of the remaining confit and a swirl of sour cream to each serving.



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