Roasted Pumpkin Soup in Apple Bowls

Roasted Pumpkin Soup in Apple Bowls

Here’s a wonderful holiday recipe made with Francesco Rinaldi Classic Alfredo sauce. Roasted Pumpkin soup in apple bowls, topped with candied pumpkin seeds. Trust us, it is so worth the time!

Roasted Pumpkin Soup in Apple Bowls

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Course Side Dish
Ingredient List Pork
Servings
Course Side Dish
Ingredient List Pork
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
Apple Bowls:
Roasted Vegetables:
Soup:
Candied Pumpkin Seeds
Instructions
Apple Bowls:
  1. Cut the tops off the apples. Scoop out the core and flesh of the apple, leaving about a ¼-inch wall including on the bottom (save 2 cups of the scooped flesh). Place the apple bowls into a large water bath w/lemon juice to prevent browning. Keep refrigerated until ready to serve.
Soup:
  1. Preheat oven to 425 degrees F.
  2. Render the bacon on the stovetop until crispy. Remove & set aside. Leave the bacon fat in the pan.
  3. To that pan add the pumpkin wedges, onions, carrots, celery, 2 cups of apple flesh, garlic, salt & pepper, and thyme. Add enough oil to make sure all of the vegetables are lightly coated and toss to coat. Roast uncovered for about 1 hour or until pumpkin is fork-tender (stir occasionally). Remove the pumpkin, carefully scoop out the flesh from the skin and add back to the pan. Discard the skins.
  4. On the stovetop, deglaze the pan with sherry wine and add the chicken stock and reserved bacon. Reduce/simmer for about 15-20 min. Add the Francesco Rinaldi Classic Alfredo Sauce and heavy cream. Bring to a simmer over med-low heat. Remove from heat and add butter. Stir until butter is melted. Add sugar, cinnamon, and pinches of nutmeg & cayenne.
  5. Using a blender, puree the soup until completely smooth (puree in batches if needed). If the soup is too thick, add a little more chicken stock. Season with S&P to taste.
  6. To serve, remove apple bowls from the lemon water and dry on paper towels. Line them up on a sheet pan. Ladle the hot soup into each bowl and top each with shredded cheddar. Broil in the oven until the cheese is melted (1-2 minutes). Serve with candied pumpkin seeds on top.
Candied Pumpkin Seeds
  1. Whisk together the egg whites and water in a medium bowl until whites become thin and homogenous. Add the pumpkin seeds.
  2. In a separate bowl, mix together the cinnamon, sugar, and salt. In small batches, scoop the seeds from the egg white mixture, let drain and place in the cinnamon-sugar mixture. Toss well to coat evenly. Remove from sugar mixture and shake off as much excess sugar as possible.
  3. Place on sheet tray lined with parchment paper and bake @ 350 degrees, stirring occasionally, for about 20-25 min or until sugar is caramelized. The sugar will bubble and look foamy. Stir frequently. Remove from oven and move the caramelized seeds to a new parchment lined tray. Spread out the seeds as much as possible and let them cool completely.