Pumpkin and Apricot Soup

At the height of apricot season we were able to enjoy this tasty soup on a rainy evening. It was delicious. Luckily, we were able to use some of our pumpkin from last season which we had frozen.

Pumpkin and Apricot Soup

Serving Size: 4

Ingredients:

  • 2 tablespoons oil
  • 1 med. onion, chopped
  • 2 cups pumpkin, cooked (or butternut squash)
  • 6 ripe apricots, pitted and chopped or 1 can apricot halves
  • 1 cup vegetable stock
  • 1 tablespoon sugar or sweetener
  • black pepper, to taste
  • cilantro and green onion, chopped, as garnish

Directions:

  1. Heat the oil in a large pot.
  2. Saute the chopped onions until glassy.
  3. Add the pumpkin and vegetable bouillon and cook until the pumpkin is soft.
  4. Add the apricots and sugar and further cook for a few minutes.
  5. Puree the soup.
  6. Season to taste with salt and pepper.
  7. Garnish with cilantro and green onion.

Notes:

adapted from http://www.apricotproducers.com/html/squashsoup.htm