Pumpkin soup with apple-walnut topping
Prep Time
Cooking Mode
2 tbsp. tbsp. canola oil
3 L (12 cups) cup pelé, en dés potiron
1 petit oignon, en dés
4 clous d'ail, pelés et écrasés
1.5 L (6 cups) cup sodium-réduit bouillon de poulet
30 mL (2 tbsp.) tbsp. pur sirop d'érable
2.5 mL (½ tsp) tsp muscade moulue
2.5 mL (½ tsp) tsp sel
2.5 mL (½ tsp) tsp poivre
2 pommes Granny Smith, finement en dés
½ cup cup ciboulette fraîche, finement hachée
½ cup cup noix, hachée
30 mL (2 tbsp.) tbsp. jus de citron
60 mL (¼ cup) cup pur sirop d'érable
2 tbsp. tbsp. canola oil
3 L (12 cups) cup pelé, en dés potiron
1 petit oignon, en dés
4 clous d'ail, pelés et écrasés
1.5 L (6 cups) cup sodium-réduit bouillon de poulet
30 mL (2 tbsp.) tbsp. pur sirop d'érable
2.5 mL (½ tsp) tsp muscade moulue
2.5 mL (½ tsp) tsp sel
2.5 mL (½ tsp) tsp poivre
2 pommes Granny Smith, finement en dés
½ cup cup ciboulette fraîche, finement hachée
½ cup cup noix, hachée
30 mL (2 tbsp.) tbsp. jus de citron
60 mL (¼ cup) cup pur sirop d'érable
Directions
1Heat the oil in a large saucepan over medium-high heat. Stir in the pumpkin, onion, and garlic and cook until lightly browned, 5 to 6 minutes. Add the broth, maple syrup, nutmeg, salt, and pepper. Simmer for 15 minutes.
2Meanwhile, make the topping. In a bowl combine apple, chives, nuts, lemon juice, and half the maple syrup (30 mL/2 tbsp.) Set aside.
3Purée the pumpkin mixture in a blender until smooth. Ladle the soup into bowls and add topping. Drizzle each bowl with remaining maple syrup before serving.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note