November 20, 2007
Roasted Pumpkin and Apple Soup with Walnut Cilantro Pesto
Philippe Waterinckx, Tucson CSA
1 large pumpkin, cut in half, seeds removed
2 onions, chopped
2 apples, cored and quartered
3 garlic cloves, peeled
3 tablespoons ginger, peeled and chopped
2 tablespoons olive oil
Salt to taste
2 tablespoons red chili powder,
or 2 jalapenos, chopped
4 vegetable (or chicken if you
wish) bouillon cubes
Preheat oven to 400F.
Toss all ingredients in the pumpkin halves.
Place the halves in a baking pan (it might take two) filled
with 1 inch of water and bake for 2 hours or until flesh is tender throughout..
Scoop out contents of the pumpkin halves, down to
the skin, and blend. Add water or stock to desired
consistency (1-2 cups).
Serve hot with a scoop of walnut cilantro pesto.