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Roasted Pumpkin Apple Soup

By Eric Wieland | Feb 17, 2013 4:52:21 CST

Ingredients:

  • 4 pounds pumpkin peeled, seeded and cut into 2" squares
  • 1/4 cup cannabis olive oil
  • 4 large red apples cored and sliced
  • 1.25 tsp. salt
  • 1 tbsp. fresh sage
  • 1/4 tsp. fresh ground black pepper
  • 6 cups chicken or vegetable broth
  • 2 tbsp. hazelnut oil
  • 1/3 cup chopped hazelnuts
  • Dutch oven
  • Preheat oven to 375 degrees Fahrenheit. In a large bowl, place the apples, pumpkin, cannabis olive oil, pepper and 1 teaspoon of the salt in the bowl and mix together thoroughly. Get out a baking sheet with a high rim and dump ingredients onto the sheet. Roast for 35 - 40 minutes, stirring twice during roasting. Stir in the sage and continue to roast for an additional 20 minutes. Take roughly 1/3 of the apples and pumpkin pieces out and place them in the blender on the puree setting, along with 2 cups of the broth. Puree until thoroughly blended. Transfer these ingredients to a Dutch oven. Repeat the blender method with the remaining contents on the baking sheet 2 more times. Once all the contents are in the Dutch oven, add the leftover 1/4 tsp. of salt and heat the Dutch oven over medium-low heat. You should stir 4 to 5 times over the next 5 minutes. Take out of the Dutch oven, divvy out into bowls and garnish each bowl with chopped hazelnuts and hazelnut oil. Eat and enjoy a classic fall soup recipe.
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