Pumpkin and Apple Soup with Chestnuts
Created by Colin Cowie
Fresh chestnuts can be hard to find; dry-packed roasted chestnuts (which only require chopping) make a good substitute.
Servings: Serves 10
Ingredients
  • 2 tablespoons unsalted butter
  • 1 medium onion , chopped
  • 2 Golden Delicious apples (about 1 pound), peeled, cored and cut into eighths
  • 2 cans (15 ounces each) pure pumpkin
  • 4 cups (1 carton, 32 ounces) chicken broth
  • 1 bay leaf
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup heavy cream
  • 5 tablespoons drained 2 percent Greek yogurt , for garnish
  • 10 fresh chestnuts , roasted, peeled and coarsely chopped, for garnish
  • 2 tablespoons chopped fresh chives , for garnish
  • 10 mini sugar pumpkins
  • Olive oil , for brushing
Directions
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, 1 1/2 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 1/2 tablespoon dollop of yogurt and a sprinkling of chestnuts and chives.

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