Pumpkin Apple Soup

© "So Easy, So Delicious"
 
3 lbs fresh or (2) 16 oz cans pumpkin
6 C chicken or vegetable broth
2 Granny Smith apples, peeled and cubed
1 large onion, chopped
1/2 tsp rosemary
1 tsp thyme
1/2 C milk or half and half
Salt and pepper, to taste
1/2 C sour cream or yogurt, for garnish
Croutons, for garnish

Peel and cube pumpkin and cut into 2-inch pieces. Heat broth in a large pot. Add pumpkin, apples, onion and spices. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes, or until apples and vegetables are tender. Purée in a food processor or blender. Return soup to the pan and add milk or half and half and simmer for 5 minutes. Season with salt and pepper, to taste. Serve with a dollop of sour cream or yogurt and croutons, if desired.

Hint: If using fresh pumpkin, to avoid the drudgery of peeling and cutting it, wash it and poke it all over with the tines of a roasting fork. Place on a plate, uncovered, in the microwave and cook on high for 10 minutes. Turn over and cook for another 10 minutes. Remove from microwave and cool briefly. Cut open, remove and discard the seeds (or roast, if desired). Using a spoon, scrape flesh of pumpkin from the skin and place in the soup pot and proceed with recipe.

Weston Public Library

Apple Bread

© From Ellie’s Kitchen to Yours"
 
1 C canola oil
3 eggs
2 C sugar
1 tsp vanilla
1 tsp cinnamon
1 tsp salt
1 tsp baking soda
3 C apples, finely diced
3 C flour
1 to 2 T sugar, for sprinkling on baked bread

Combine oil, eggs, sugar and vanilla. Sift flour with cinnamon, salt and baking soda. Add to egg mixture. Fold in apples. Pour batter into 2 greased 8"x4" loaf pans. Bake 50 to 60 minutes at 300° until a toothpick, inserted in the center, comes out clean. While hot, sprinkle with sugar and as soon as it can be handled, remove it from the pan. Cool on a wire rack and then wrap the loaves in foil.

Yield: 2 loaves

Hint: This bread is delicious for breakfast or brunch. It freezes well.