Apple Walnut Pumpkin Soup with Cheddar
Contributed by Jo P.
Source: 1988 Gourmet magazine

1 large onion, chopped
2 garlic cloves, minced
6 tbls. butter
1 1/2 lb. pumpkin, peeled, seeded, and cut into 2 inch cubes
4 Granny Smith apples, peeled, cored, and sliced
1 cup walnuts
2 cups apple cider
4 cups chicken stock
2 tsp. salt
1 tsp. white pepper
1/2 tsp ground allspice plus additional for garnish
1/4 tsp. cinnamon
a pinch of ground cloves
2 cups heavy cream plus additional, whipped, for garnish
2 cups grated sharp Cheddar
1/2 cup firmly packed dark brown sugar

In a kettle cook the onion and the garlic in the butter over moderate heat,
stirring, until they are softened. Add the pumpkin, the apples, the walnuts,
the cider, the stock, the salt, the pepper, and spices, bring the liquid to a
boil, and simmer covered partially, for 1 hour, or until the pumpkin is
tender. In a blnder puree the mixture. In the cleaned kettle combine the
puree with 2 cups of the cream, the Cheddar, and the brown sugar, add salt
and pepper to taste, and heat the soup, stirring and being careful not to let
it boil, until the Cheddar is melted. Ladle the soup into heated bowls and
top it with the whipped cream and a sprinkling of the additional allspice.
Makes about 15 cups, serving 10.