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Cream of Pumpkin Soup with Roasted Apples and Waxworms

A creamy pumpkin soup for Autumn. This soup is smooth and flavorful. Roasted waxworms and apples add a sweetened touch to this full-bodied soup. This will be a hit at your holiday Parties!

INGREDIENTS

  • 3 tablespoons margarine, softened

  • 1 tablespoon brown sugar

  • 1/4 teaspoon ground cinnamon

  • 4 slices whole wheat bread

  • 1 cup chopped onion

  • 2 tablespoons butter, melted

  • 2 (14.5 ounce) cans chicken broth

  • 1 (15 ounce) can pumpkin puree

  • 1 teaspoon salt

  • 1/4 teaspoon ground cinnamon

  • 1/8 teaspoon ground ginger

  • 1/8 teaspoon ground black pepper

  • 1 large egg

  • 200 fresh frozen waxworms, washed and thawed

  • 2 red apples, sliced thinly and quarter sized

  • 2 tsp cinnamon

  • 2 tbsp brown sugar

  • 1 tbsp flour

  • 1 cup heavy whipping cream*

DIRECTIONS

      Cinnamon Croutons:

Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.

      Pumpkin Soup:

Sauté onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

Transfer broth mixture into the container of a blender or processor. Process until smooth. Return mixture to saucepan.

Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, ground pepper and roasted waxworm and apple mixture*; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

      *Roasted Waxworms and Apples

In a large bowl, whip one egg until smooth. Gently stir in apple chunks or thin slices, and thawed waxworms. The waxworms have very soft bodies, so be gentle and mix until the apples and waxworms are coated with the egg. In a small bowl combine the cinnamon, brown sugar, and flour. Add this mixture to the apples and waxworms and stir gently. Spread mixture thinly on a cookie sheet lined with foil. Put under oven broiler for 8 minutes or until the waxworms or apples begin to brown. Remove from broiler and let cool before adding to soup. This mixture can sit overnight, covered and refrigerated.   

*you can substitute skim milk thickened with corn starch for lower fat recipe

adapted from: http://allrecipes.com/Recipe/Cream-of-Pumpkin-Soup/Detail.aspx