Savory Pumpkin And Apple Soup

• SOUP
• 2 tablespoons olive oil
• 6 slices bacon - coarsely chopped
• 1 large onion - coarsely chopped
• 5 large cloves garlic - chopped
• 3 medium carrots - cut into 1/2-inch slices
• 2 stalks celery - cut into 1/2-inch slices
• 1 1/2 cups chopped fresh pumpkin - cut into 1/2-inch cubes
• 3/4 teaspoon salt
• 1 teaspoon fresh ground pepper
• 2/3 cup apple or apricot brandy
• 3-4 Granny Smith apples - peeled, cored and coarsely chopped to measure 3 1/2 cups
• 1/2 cup coarsely chopped dried apricots
• 3/4 teaspoon ground nutmeg
• 1 teaspoon allspice
• 1 to 1 1/2 tablespoons red curry paste
• 2 tablespoons molasses
• juice of 1 lemon
• 5 cups chicken stock
• 2 cups apple cider
• 5-6 6-inch stems fresh thyme
• additional salt and fresh ground pepper to taste
• GARNISH
• grated aged white cheddar cheese
• toasted chopped walnuts
• snipped fresh chives

1. In a stock pot, heat the olive oil over medium-high heat. Add the bacon and onions and saute until onions begin to soften, stirring occasionally. Reduce heat to medium, add garlic, carrots, celery, pumpkin, salt and pepper, and cook 6-8 minutes, stirring occasionally. Add brandy and stir to deglaze the pot. Add the apples, apricots, nutmeg, allspice, curry paste, molasses and lemon juice. Cook, stirring from time to time, for another 3-4 minutes. Add the chicken stock, apple cider and thyme, and bring to a quick simmer. Reduce heat to low, partially cover and simmer gently 30-40 minutes until apples, pumpkin and veggies are very soft. Remove stems of thyme (leaves will have fallen off). Remove from heat and using caution, puree in batches in a blender until smooth. Return to the cleaned pot and rewarm over medium-low heat just until steaming hot and bubbles break the surface - do not allow to boil. If soup is too thick add chicken stock to preferred consistency. Taste and add salt/pepper as desired. Ladle into warmed bowls, sprinkle with grated cheddar, walnuts and chives.
2. NOTES:
3. - pumpkin may be substituted with squash or yams
4. - unsweetened apple juice may be used instead of apple cider
5. - curry powder may be used instead of curry paste
6. - garlic croutons topped with caramelized onions are also a tasty garnish
7. - may be made in advance, cooled to room temp, then covered and refrigerated for up to 3 days
8. - soup freezes well and keeps 3 months

soup, olive oil, bacon, onion, garlic, carrots, stalks celery, salt, fresh ground pepper, apple, apricots, ground nutmeg, allspice, red curry, molasses, lemon, chicken stock, apple cider, thyme, salt, aged white cheddar cheese, walnuts, fresh chives

Taken from www.epicurious.com/recipes/member/views/savory-pumpkin-and-apple-soup-1210549 (may not work)