Laura Klein’s Organic Pumpkin Soup With Apple Croutons: If you are looking for some organic food recipes then you have come to the best place because we have up our sleeves, some of the most unique and tasty recipes for organic foods. In this section, you will come to know how to cook Laura Klein’s Organic Pumpkin Soup With Apple Croutons. Laura Klein’s Organic Pumpkin Soup With Apple Croutons recipe is very simple and doesn’t take much time. Besides being so palatable, the soup is very nutritious with the goodness of organic vegetables like pumpkin and apple croutons. For the recipe of Organic Pumpkin Soup With Apple Croutons, you will need the most simple ingredients that you always have at home. But for making Laura Klein’s Organic Pumpkin Soup With Apple Croutons, it is better if you don’t use the traditional Jack-O-Lantern pumpkin. This is because this pumpkin happens to be very watery and does not have the right flavor. Instead, you can pick the organic heirloom pumpkins which are available in the market like Cinderella’s Carriage or any other such variety.
For making Laura Klein’s Organic Pumpkin Soup With Apple Croutons you will need 6-8 pounds of organic pumpkin which has to be fresh and roasted. The strings and seeds must be removed already. Besides, you will need 2 tablespoons organic white butter, 3 large organic carrots, 2 large organic onions, 4-5 large organic leeks but only with the white and pale green parts longitudinally halved, washed and chopped and 12 cups of chicken stock (or vegetable stock). The other ingredients which you need include 2-3 teaspoons of cinnamon, 1-2 teaspoons of freshly grated nutmeg, ½-3/4 cup maple syrup and 1 cup of heavy organic cream. For garnishing the Crouton you will need 2-3 Granny Smith apples. Tart apples can also be used but in any case, they should be cored and cut into thin and round slices. The other ingredients include ¼ cup of organic brown sugar and 2 tablespoons of melted white organic butter.
You will need to heat the oven to 350 F. The pumpkin needs to be sliced into quarters in a baking dish that is shallow and roasted till tender. This should be done for 20-30 minutes. Then the pumpkin has to be put in a blender. After melting the butter in a large heavy kettle you are required to sweat the vegetables for 10-12 minutes, after which the broth needs to be added along with cinnamon, nutmeg and pumpkin puree. After simmering it for 40 minutes, stir the syrup and the cream, simmer it for 5 more minutes and finally season with salt and pepper. Then you will have to puree the soup in a blender at regular intervals until it is smooth and then again reheat for further seasoning. For the croutons, you will need to foil the cookie sheet and brush it with melted butter. After spreading the apples on the layer and sprinkling them with brown sugar they need to be baked for 20 minutes until golden and crisp and after cooling you can serve them with the soup.
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