Pumpkin Soup

INGREDIENTS

1    tablespoon butter

1    medium white onion, diced

1    small crisp apple, diced (1 cup)

1    tablespoon brown sugar

½   teaspoon dried grated ginger

1    cup low sodium chicken or vegetable broth

1    cup dry white table wine

3    cups peeled, cubed fresh pumpkin

      or 1    can (15 ounces) pumpkin puree 

1    tablespoon sour cream

METHODIn a large sauce pan, heat the olive oil over medium-high heat and add the onion and apple. Cook for 4 to 5 minutes until just tender and add the brown sugar, ginger, broth and fresh pumpkin. If you are using prepared pumpkin puree, add it at the end of the cooking time. Bring the soup to a boil, reduce the heat to a simmer, cover and cook on low for 15 minutes or until the pumpkin pieces are soft and tender. (Add the prepared pumpkin puree here)

Working in batches, transfer to a food processor or blender and process to a puree. Remove ¼ cup of the puree to a medium bowl and add the sour cream. Whisk to a uniform color and place into a pouring device. Parcel the soup into serving bowls and divide the sour cream mix into the bowls before serving. Try swirling with a fork to add interest to the presentation.