We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Pumpkin and Apple Soup with Roasted Black Walnuts
Autumn 2003
If black walnuts are not available, use regular ones. You can also substitute Granny Smith apples, if Spys are not available.
Serves 6 to 8
¼ cup (50 mL) butter
3 cups (750 mL) chopped onion
6 cups (1.5 L) chopped pumpkin or butternut squash
2 cups (500 mL) peeled and chopped Spy apples
1 tsp (5 mL) brown sugar
Pinch ground cinnamon
Pinch ground allspice
Tiny pinch cayenne
1 tsp (5 mL) salt
5 cups (1.25 L) water or vegetable stock
Salt and freshly ground pepper
Garnish
2 tbsp (25 mL) roasted black walnuts
Fresh sage leaves
1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 3 minutes. Add the pumpkin and apples and cook until softened, another 3 minutes. Add the brown sugar and spices, then pour over the water or stock and simmer for 30 minutes.
2. Remove from heat, blend until smooth with a hand blender or in a food processor. Season to taste with salt and pepper.
3. To garnish, grill or pan sear some apple slices and add roasted black walnuts (oven roasted in a dry pan at 350°F (180°C) for 5 to 6 minutes) and a sprig of sage.
Serves 6 to 8
