1 large firm apple, peeled and diced
2 Tbsp olive oil
1/2 tsp salt
1 tsp cumin
3 cups vegetable stock (or chicken stock)
1 cup milk
Preheat oven to 375 degrees and get out a large baking sheet.
Put the pumpkin pieces, apple pieces, cooking oil, salt, and cumin in a large bowl and stir to coat very well; dump out onto the baking sheet and roast in oven for 45 minutes, or until pumpkin and apple are browned and soft. Stir with a spatula several times during the roasting time. Remove and let cool slightly.
Using canned — brown the apples in a skillet with olive oil, salt, cumin for until apples are soft. about 5-10 min.
Scrape pumpkin/apple mixture (with all the oil and seasonings on the baking sheet) into a blender, add some of the vegetable stock and puree until smooth. Do this in batches if necessary, pouring each batch out into a clean soup pot as you go.
When mixture is all pureed and in the soup pot, put over low heat and stir in milk. Heat just until hot, do not boil.
Taste and add salt and pepper if needed.
For a creamier soup, add the milk during the puree process along with the milk.
Will make 2 to 4 servings.
If you want to up the protein in this or to make vegan add in soft tofu.
I like mine spicy so I add in 1 TBL chipotle pepper powder.
1 1/2 lb 1 cup puree
2 1/2 lb =1-3/4 cups puree
3 1/2-lb. =2-1/2 cups puree