Oh this is so easy! Whenever I'm asked to share a "how to" of anything, I always get excited to boast one of the oldest pagan winter soup recipes.
Winter is heading this way and if you are anything like me, there's lots of soup on the stove.
On the coldest winter nights, there's nothing like the smell of pumpkin & cinnamon to keep me warm and I hope this recipe does the same for you.
I call it Witchy Winter Pumpkin Soup:
- 4 medium apples peeled and boiled until soft
- 1 large finely chopped onion
- 2 tablespoons?butter
- 6 cups?chicken broth
- half a pumpkin cut up and roasted
- 1 teaspoon?each?ground cinnamon, nutmeg and ginger
- 1 cup apple juice
- 1 cup cream
- salt and pepper to taste
- Cut up the pumpkin into small chunks and roast on 220 deg for 45 mins. Turn every 15 mins
- Boil the peeled apples until soft
- Then saute (in a pan) apples and onion in butter for 3-5 minutes or until tender.
- Get the broth on the boil and slowly stir in the onion mix, pumpkin, cinnamon, nutmeg and ginger. ?Reduce heat; cover and simmer for 30 minutes.
- In a blender, cover and process soup in batches until smooth. Return it to the stove.
- Just before serving, in the apple juice, cream, salt and pepper to taste
Serves 12, unless it?s so delicious that you don't want to share ...