- 1 teaspoons celery salt
- 2 teaspoons Pumpkin Spice White Balsamic Condimento
- 4 shallots
- 2 heads roasted garlic (use 1 for milder flavor)
- 3 apples
- 1 small red onion
- 2 stalks celery
- 1 leek
- 9 cups of fresh pumpkin (about 2 pumpkins)
- 4 cups chicken broth (vegetable broth for vegetarians)
- 1/2 teaspoon curry
- 1/2 teaspoon cumin
- 1/2 teaspoon Early Harvest Ultra Robust FS17 Extra Virgin Olive Oil
- Salt and Pepper to taste
- Chop the top of the garlic heads off, drizzle each with 1/2 teaspoon Early Harvest Ultra Robust FS17 Extra Virgin Olive Oil and place on a cookie sheet. Cover garlic loosely with aluminum foil and place in the oven for about 30-45 minutes or until garlic is very soft.
- Chop the onions and shallots. Using a non-stick pan, caramelize them slowly with 1/2 teaspoon Early Harvest Ultra Robust FS17 Extra Virgin Olive Oil. Because you use very little oil, they must be cooked slowly so they don't burn.
- While the garlic is roasting and you're carmelizing the onions, clean the pumpkins. Cut in half, scoop out the seeds, peel them with a very sharp peeler (it's hard work), and chop them into large chunks.
- Peel and core the apples. Clean and chop the leeks and celery.
- Squeeze the garlic out of their wrappers, add to large soup pot along with the pumpkin, broth, apples, onion, celery, shallots, spices and Pumpkin Spice White Balsamic Condimento.
- Bring soup to a boil and then lower temperature immediately to low or medium low heat. Cook, covered, for about an hour. Stir occasionally. All ingredients should be thoroughly cooked and very soft.
- Using a hand blender, blend all the soup ingridients to a nice thick consistency.
- Add salt and pepper to taste. Serve immediately with a dollop of sour cream, some kind of crunchy bread or crackers.