It’s that time of year when apples are fresh for the picking and so are the pumpkins. What better way to celebrate this season than with a delicious pumpkin apple soup!
With life getting a little busier, kids going back to school, and shorter days, you can cook this delicious soup a lot faster if using a pressure cooker. Everything is faster, better, and tastier in a pressure cooker. (Can you tell I like pressure cookers)?
Servings 4 Servings
Ingredients
- 1 butternut squash peeled, seeded, chopped
- 2 onions chopped
- 1 acorn squash peeled, seeded, chopped
- 1 small pumpkin or
- 2 16 oz tins pumpkin
- 5 carrots peeled and chopped
- 4 granny smith apples
- 4 bay leaves
- 1 tsp cinnamon
- 1 tbsp curry
- 1 tbsp celery seed
- 1 16 oz can Diced tomatoes
- 2 cups white wine
- 2.5 L 12 cups of vegetable stock
- 1 cup 35% cream
- salt and pepper to taste
Instructions
- In a large stockpot over med-high heat, combine squash, pumpkin, carrots, onions, bay leaves, spices, wine, tomatoes and vegetable stock. Bring to a gentle boil and keep on a gentle boil for 30 minutes.
- Reduce heat to medium and add apples.
- Season with salt and pepper, stirring occasionally and cover and continue to simmer for 1-1/2 hours. Or 30 minutes if using a pressure cooker.
- Puree until smooth, add cream and bring back up to warm temperature, checking seasoning.
- Serve warm or keep in fridge. You can freeze this too.
