Serves 4
From Eating Well
*15 oz. can pumpkin puree
*1 large or two medium Braeburn apples, unpeeled, cored and cut into eights
*1 tbsp olive oil
*1/3 tsp salt
*pinch freshly ground pepper
*1 tsp fresh sage, chopped
*1/2 tsp cinnamon
*15 oz. can vegetable broth
*3 tbsp hazelnuts, chopped and toasted
Preheat oven to 450.
Toss apple, olive oil, salt and pepper in a bowl. Spread in a single layer on a baking sheet and bake for 20 minutes, stirring once. Stir in sage and roast 5 minutes more. Transfer apples, pumpkin, cinnamon and broth to a blender. Puree until smooth. Transfer to a Dutch oven, season with salt to taste and heat through, stirring. Serve topped with hazelnuts.
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