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Ингредиенты
- 2 x apples cored and peeled
- 1/2 lb butter
- 1/2 c. sugar
- 4 x Sugar Pie pumpkins - (abt 5 lbs ea)
- 1/2 lb butter
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 Tbsp. freshly-grnd black pepper
- 1 Tbsp. canola oil
- 1/3 c. minced yellow onion
- 2 c. chicken stock
- 1/2 c. heavy cream
- 1 c. half-and- half
- 1 c. cooked black beans
- 3 Tbsp. creme fraiche (not lowfat sour cream) for garnish
Инструкции
- Making the Caramelized Apples: Cut the apples into 1/2-inch slices. Heat the butter in a saucepan over low heat till melted. Add in the sugar and cook till it melts and turns golden. Add in the apples and simmer for about 5 min, or possibly till they are tender. Don't overcook.
- Using a slotted spoon, transfer the apples to a sheet of waxed paper; let cold completely. Chop the apples into 1/2-inch pcs; set aside.
- Making the Soup: Preheat the oven to 375 degrees. The pumpkins can be used as soup bowls. Slice off the top of each pumpkin 2 inches below the stem; reserve the caps. Remove the seeds and stringy pulp from each pumpkin. Using a spoon, scrape out the flesh of each pumpkin, being careful not to damage the shells. Put the pumpkin flesh on a baking sheet; top with butter, cinnamon, salt and pepper. Bake for about 1 hour and 20 min, till the pumpkin is tender. Set aside.
- Heat the oil in a saute/fry pan; add in the onions and saute/fry till translucent/soft. Add in to the pumpkin. Put the mix in a blender and blend till smooth, using chicken stock to aid in blending. Pass the puree through a fine-mesh sieve.
- Place the puree in a saucepan and heat over medium heat. Stir in the remaining chicken stock, the heavy cream and half-and-half. Reduce heat and simmer for 5 min.
- Presentation: Ladle the soup into the reserved pumpkin shells (or possibly into warmed soup bowls). Add in 1/4 c. black beans and 1/2 c. caramelized apples to each. Garnish with creme fraiche.
- Note: Toasted pine nuts may be used as a garnish instead of black beans.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 460g | |
| Recipe makes 4 servings | |
| Calories 1281 | |
| Calories from Fat 957 | 75% |
| Total Fat 108.89g | 136% |
| Saturated Fat 66.53g | 266% |
| Trans Fat 0.01g | |
| Cholesterol 287mg | 96% |
| Sodium 1455mg | 61% |
| Potassium 1008mg | 29% |
| Total Carbs 68.35g | 18% |
| Dietary Fiber 9.2g | 31% |
| Sugars 32.97g | 22% |
| Protein 15.05g | 24% |
