Family Foods

Pumpkin Soup with Apple-Walnut Topping

Makes 4 Sobeys

Ingredients:

• 1 tbsp (15 mL) canola oil
• 6 cups (1.5 L) peeled, diced pumpkin
• 1/2 small onion, diced
• 2 cloves garlic, peeled and crushed
• 3 cups (750 mL) sodium-reduced chicken broth
• 1 tbsp (15 mL) maple syrup
• 1/4 tsp (1 mL) ground nutmeg
• 1/4 tsp (1 mL) each salt and pepper

Topping:

• 1 Granny Smith apple, finely diced
• 1/4 cup (60 mL) finely chopped fresh chives
• 1/4 cup (60 mL) chopped walnuts
• 1 tbsp (15 mL) lemon juice
• 2 tbsp (30 mL) maple syrup, divided

Directions:

1. 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.
2. Meanwhile, to make the topping, in a bowl combine apple, chives, walnuts, lemon juice and 1 tbsp (15 mL) of maple syrup. Set aside.
3. 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.