Pumpkin-Apple Soup

Sweet pumpkin, tart green apples, earthy sage, and creamy . . . well . . . cream. Not only is this a timeless autumn combination, but it’s one of the best ever dinner-party soups, because it requires barely any work. Just prep, leave the ingredients in the pot to simmer, purée, and serve. It’s sophisticated-looking and tasting, and a delicious starter (or even light vegetarian entrée) for just about any fall meal. If you have some hazelnuts or walnuts on hand, you might want to toast and chop them and serve a few scattered atop each bowl.

Ingredients

1 tablespoon extra virgin olive oil pantry

1 medium onion, peeled and diced 50 cents

2 cloves garlic, chopped pantry

4 medium-sized tart green apples, such as Granny Smith, peeled, cored, and chopped $2

2 15-oz. cans puréed pumpkin (not pumpkin pie filling) $3

3 15-oz. cans chicken or vegetable broth $4.50

1 tablespoon chopped fresh sage (about 6 fresh sage leaves) $1 for a bunch

1 teaspoon each salt and freshly ground black pepper pantry

1 cup half-and-half or heavy cream $2 for a half-pint

Total cost of ingredients: $13

Directions

Heat olive oil over medium heat in the bottom of a large, heavy-bottomed pot. Add onion, garlic, and apples and cook, stirring occasionally, for about five minutes, until onions and apples begin to soften and pot is very fragrant.

Add the pumpkin purée and broth, stir well, and cover pot. Reduce heat to medium-low and simmer soup for 22-25 minutes, until apples are very soft.

Add sage, salt, and pepper, then purée using an immersion blender until smooth (alternately, use a blender or food processor to purée the soup, then return it to the pot).

Turn the heat back up to medium and stir in the half-and-half or cream and cook for two to three more minutes. The soup should be very smooth and creamy.

Ladle into bowls and serve immediately.

Serves 4-6.

For more brokeassness, visit brokeassgourmet.com.

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