Harvest Pumpkin Soup

in, by DeeDee Stovel.

Pumpkins are one of our favorite harvest foods: Sweet, earthy and
overflowing with health-promoting beta-carotenes. Here they are
combined with leeks, apples and cider to make a spicy, hearty soup,
perfect for gathering the family around a steaming tureen. Warm and
nourishing, this harvest pumpkin soup makes us happy it is autumn.

1 15-ounce can pumpkin puree, or 4 cups freshly-baked pumpkin chunks
(if using fresh pumpkin, bake seeded pumpkin at 400F until tender,
then peel and chop coarsely)
1 large leek, cleaned, white parts chopped
1 medium onion, chopped
1/2 celery root, peeled and chopped
2 tart apples, such as Granny Smith, peeled, cored, and chopped
7 cups good-quality vegetable broth
1 teaspoon peeled and grated fresh ginger
1 teaspoon crumbled fresh sage or 1/2 teaspoon dried sage
1 teaspoon dried thyme
Sea salt to taste
1/4 teaspoon ground turmeric
Dash of nutmeg
Freshly ground black pepper
1 cup apple cider
1/2 cup plain nonfat yogurt
1 cup grated sharp Cheddar (optional)

Gently steam the leeks, onion, celery root, and apples in a large
Dutch oven or soup pot with 1/2 cup of the broth until soft, about 10
minutes.

Add remaining stock and pumpkin. Bring to a boil, reduce heat to
low, and simmer for about 10 minutes, or until the vegetables are
tender. Add ginger, sage, thyme, salt, turmeric, nutmeg, and a few
grinds of pepper. Simmer for another 5 minutes. Taste and adjust
seasonings, if desired.

Process about half the soup in a blender or with a hand-held
blender. Return the pureed soup to the pot and stir in the cider and
yogurt. Soup should be slightly chunky. Gently heat, but do not boil.
Sprinkle each bowl of hot soup with a little Cheddar, if using.

Serves 8.

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