Fall Harvest Pumpkin Soup
Sweater weather, brightly colored leaves, cool mornings, fog on the mountains all contribute to Black Mountain’s magical falls. We also have an abundant fall harvest. With over 100 tailgate markets in Southern Appalachian (the greater Asheville area has 20 of them!), it is easy to find local autumn vegetables.
This Ballhauseen family favorite recipe incorporates vegetables and herbs harvested in the fall.
Serves 8 and is perfectly complimented with corn bread.
- 2-3 pounds fresh pumpkin, seeds and fibers removed, cut into chunks.
- 1 large leek, cleaned, white part chopped.
- 1 medium onion, chopped
- 1/2 celery root, peeled and chopped
- 2 large tart apples, peeled, cored, and chopped
- 7 cups chicken broth
- 1 teaspoon peeled and grated fresh ginger
- 1 teaspoon crumbled fresh sage or 1/2 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground tumeric
- Dash of nutmet
- Freshly ground black pepper
- 1 cup apple cider
- 1/2 cup lain nonfat yogurt
- 1 cup grated sharp Cheddar
NOTE: Substitute one 15-ounce can of unsweetened pumpkin for fresh pumpkin. The soup will be thicker and less chunky.
- Microwave chunks of pumpkin on high for 5 minutes or until easily pierced with fork. When cool enough to handle, peel and coarsely chop enough to make 4 cups. Store the rest in the refrigerator for up to a week or in the freezer for up to 3 months.
- Gently steam the leeks, onion, celery root, and apples in a large Dutch over or soup pot with 1/2 cup of the stock until soft, about 10 minutes.
- Add the remaining stock and the pumpkin. Bring to a boil, reduce heat to low, and simmer for about10 minutes, or until the vegetables are tender. Add the ginger, sage, thyme, salt, turmeric, nutmeg, and a few grinds of pepper. Simmer for another 5 minutes. Taste and adjust the seasonings, if desired.
- Process about half of the soup in a blender or with a hand-held blender. Return the pureed soup to the pot and stir in the cider and yogurt. It should be slightly chunky. Gently heat, but do not boil. Sprinkle each bowl of hot soup with a little Cheddar.
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