A little sweet, a little spice, this Pumpkin Pie soup is very nice!
ROASTED ACORN SQUASH WITH POMEGRANATE REDUCTION
2 acorn squash (seeded, sliced into 1-inch half moons)
2 tablespoons olive oil or melted butter
Sea salt and freshly ground black pepper (to taste)
1 pomegranate (seeds removed, or 1/2 cup pomegranate seeds)
POMEGRANATE REDUCTION :
8 ounces pomegranate juice (fresh or bottled)
2 tablespoons sugar
1 cinnamon stick
1/4 teaspoon freshly grated nutmeg
3-4 whole allspice
3-4 whole black peppercorns
1 sprig sage (plus additional finely chopped to garnish)
1 orange (zested and juiced)
Add olive oil to a large pot over medium heat. Add the red onion, red pepper flakes and sage and cook for 3 minutes until the onions are translucent. Season with salt and pepper.
Add the ginger and garlic and cook for 1 minute. Add the pumpkin and stir to combine. Add the chicken stock and season again with salt and pepper. Reduce the heat to low and add the pumpkin pie spice and vanilla and simmer for 15-20 minutes.
Remove from the heat and add the honey, to taste, and Greek yogurt. Ladle into bowls and garnish with chives, pumpkin seeds and apples.
Tip: The honey and Greek yogurt are to taste, so if you prefer a sweeter soup add more honey or more savory, add more Greek yogurt.