Pumpkin Sage Soup

Directions: 

  1. Preheat oven to 400°.
  2. Combine onion, carrots, celery, garlic, apples, potatoes, sage and brown sugar in a large bowl. Add olive oil, 2 teaspoons black pepper and 2 teaspoons salt and mix thoroughly. Place in a roasting pan and roast in oven for 30 minutes until fork tender. Halfway through the cooking process, stir vegetables to ensure even cooking.
  3. In a large pot, combine roasted vegetable mixture, pumpkin, vegetable stock,
    1 teaspoon black pepper and 1 teaspoon salt. Simmer for 15 minutes.
  4. Transfer mixture, in batches, to blender and process until smooth.
  5. Return soup to pot. Add cream, adjust seasoning, if needed.
  6. Place slices of baguette on a parchment-lined cookie sheet, top each slice with cheese. Bake for 5 minutes until cheese is melted.
  7. Divide soup into bowls, place two slices of baguette onto each bowl of soup and garnish with parsley.

Recipe courtesy of Chef Jonathan,
ALDI Test Kitchen