I love squash and pumpkin, any kind, anywhere. When I found this recipe on Tasty Kitchen I knew I had found my go-to fall soup. It was super easy (always nice) and versatile. Originally it called for butternut squash, a Gala apple and apple juice. Well, in Turkey they do not sell squash. Yes, I know. NO SQUASH! It really is a personal tragedy. So instead I hauled my behind down to the weekly pazaar and found a nice farmer selling pumpkin. Close enough. (On a side note, the pumpkins here range from grayish to blue and have hellishly thick skin.) I used some random apple and I did not have apple juice, so I used a juice medley and it still tasted lovely. Seriously. Make. This. Soup.
Pumpkin and Apple Soup
2 Tablespoons of Butter
1/2 teaspoons Ground Nutmeg
4 pounds Pumpkin, Peeled, Seeded and cut into 2 inch cubes
4 Vegetable or Chicken Broth
1 Apple, Peeled, Cored and Quarter
1/2 cup Apple Juice
Salt And Pepper
In a large pot melt the butter over medium heat. Add the chopped onion and nutmeg. Saute until onion are translucent. Add the pumpkin, broth, apple and apple juice.
Bring to a boil and simmer until pumpkin and apple are soft.
Blend the soup in a food processor or an immersion blender(Still the best thing I have ever bought.)
Bring to a boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes.
Salt and pepper to taste. I like a think soup, but if you would like it thinner add more broth.
Makes a big batch.