Pumpkin Soup
Ingredients
2 Tbsp Slivered Almonds
3 Tbsp unsalted butter
1 Onion (1/2 inch dice)
1 Leek (White Part only, sliced)
1 1/2 lb Pumpkin (1 inch dice)
1 lg Turnip (peeled and diced)
2 Carrots (peeled and sliced)
1 Parsnip (peeled and diced)
2 3/4 Tbsp Salt
1/4 Tbsp Pepper
2 pints Chicken or Vegetable Stock
2 sprigs of Thyme
80ml Wild Rice
1 Apple (cored, 1/2 inch dice)
1 Pinch of Cayenne Pepper
Instructions
Toast the almonds in small frying pan until slightly brown and put aside.
Heat 2 Tbsp of the butter and add the onion, leek, pumpkin, turnip, carrots,
and parsnip until soft.
Add the stock and thyme, and bring to boil on medium heat.
Continue to heat on medium low for 30 minutes.
Puree.
Cook the rice as normal
Fry the apples in 1 Tbsp butter for 1 to 2 minutes, then add the almonds until heated
Pour soup into bowls and garnish with rice and apple mixture