Pumpkin and Apple Soup with Chestnuts
Fresh chestnuts can be hard to find; dry packed roasted chestnuts (which only require chopping) make a good substitute.
- 2 tbsp unsalted butter
- 1 medium onion chopped
- 2 Golden Delicious apples (about 1 pound), peeled, cored and cut into eighths
- 2 cans (15 oz. each) pure pumpkin
- 4 cups (one 32 oz. carton) chicken broth
- 1 bay leaf
- 1 tsp. ground corriander
- ½ tsp. salt
- ⅛ to ¼ tsp. crushed red pepper flakes
- ½ cup heavy cream
- 5 tbsp. drained 2 % Greek yogurt , for garnish
- 10 fresh chestnuts, roasted, peeled, and coarsely
- 2 tbsp. chopped fresh chives, for garnish
- Pumpkin shells (optional): 10 mini sugar pumpkins
- Olive oil for brushing
- To make soup: In small stock pot over medium heat, melt butter. Add onion and apples; cook, stirring occasionally until softened, about 10 minutes.
- Stir in pumpkin, broth, 1½ cups water, bay leaf, coriander, salt and red pepper flakes.
- Bring to a simmer; reduce heat to medium-low. Cook covered, stirring occasionally, until apples are soft, about 30 minutes.
- Remove from heat; discard bay leaf. Using an immersion blender, puree soup in pot until smooth. Stir in cream and return to stove. Cook over medium heat until heated through, about 4 minutes.
- To make pumpkin shells: While soup is cooking, preheat oven to 375°. Cut top third off pumpkins, making sure to keep matching tops and shells together. (If necessary, trim a thin layer off bottoms of pumpkins so they sit level.)
- Using a large spoon, scoop out seeds and strings; discard. Place pumpkin shells and tops on foil-lined baking sheet; brush all cut edges with oil. Bake until warmed, 6 to 8 minutes.
- Ladle soup into pumpkin shells, if using (if not, serve in warm bowls). Garnish each serving with ½ tablespoon dollop of yogurt and a sprinkling of chestnuts and chives.