Recipe ingredients
- 8 small (1 pound each) pumpkins
- 1/3 cup plus 2 tablespoons unsalted butter
- 1 small onion, cut into 1/4-inch dice
- 1/4 cup all-purpose flour
- 6 cups milk or half-and-half, heated
- 1 bay leaf
- 1 (29 ounce) can pumpkin puree
- Salt and freshly-ground pepper, to taste
- 1 apple, peeled and cut into 1/8-inch dice
- 1 teaspoon fresh thyme leaves
- 1 pinch freshly-grated or ground nutmeg
- 1/4 cup dry sherry (optional)
- 1 cup heavy cream, whipped to soft peaks
Recipe method
- Cut off tops of the pumpkins and clean out the seeds and strings.
- Scoop out part of the pulp to form a clean cavity.
- In a 4-quart heavy saucepan or stockpot, melt 1/3 cup of the butter over medium heat and saute onion until translucent, about 3 minutes.
- Add the flour and stir to form a paste.
- Cook and stir over low heat for 2 minutes.
- Gradually whisk the warm milk or half-and-half into flour mixture.
- Add the bay leaf.
- Bring to a simmer and cook gently for 15 minutes.
- Add the pumpkin puree and simmer an additional 15 minutes over very low heat.
- Strain through doubled cheesecloth or pass through a food mill.
- Season with salt and pepper.
- In a medium saucepan, melt the remaining 2 tablespoons butter and saute the apple for 2 minutes.
- Add the thyme and nutmeg and cook 2 to 3 minutes longer, or until the apple is tender but not mushy.
- Spoon a portion of apple into each carved pumpkin bowl.
- Add the sherry, if using, to the hot soup and pour into the pumpkin bowls on top of the apples.
- Top with a dollop of whipped cream and serve.
Other soup recipes:
Pumpkin apple bisque recipe
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