the New Recipe Challenge: Chipotle Pumpkin Soup with Chorizo & Apples

Wow, it's been a while! So hectic, much time, blah blah blah. 
Ok, now on to the good stuff; I've been pushing myself to try one new recipe a week. 
Last week I made a large batch of this Chipotle Pumpkin Soup. The recipe can be found here.

Verdict: A solid recipe, that definitely got me thinking about other directions to take this, should I attempt again. 
I usually find smoked paprika a bit heavy handed, and that was no different here. I doubled the coconut milk. The chorizo (as much as I detest cooking it, the oil, ugh) was absolutely necessary to the texture of the soup,  that fatty grease was perfect drizzled over the top! The apples were also an awesome addition- I wanted much more than what the recipe called for. The acorn squash halves functioning as bowls? Completely superfluous, but I had to. 

Next time: Double the coconut milk and omit the cheese. Change out the spices to perhaps some star anise, coriander seed, cardamom, or a chili blend a little more sophisticated. Rethink the protein addition? Halve the recipe as well. 

Repeat Factor: Yes, but doubtful in this exact form again. 

I Really Like to Make and Eat CRISPS!!

Okay, okay here we go... I take some liberty to add a few things here and there, so this recipe is not only delicious, but flexible for those of you who enjoy experimenting with your cooking!

Ingredients:

2 Rome apples (I used pink ladies this time, just as good)
2 pears
1/2 cup dried cranberries (can use raisins or dried cherries)
1 tablespoon all-purpose flour
2 tablespoons honey (I used a little more)
2 tablespoons lemon juice

1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick cooking oats (I used a little more)
1/4 cup ground walnuts (I use almonds, plus it adds texture if some of
them are just chopped, not ground)
1/2 cup butter

Directions:

1. Preheat oven to 375. Peel apples and pears and cut into 1/2 inch cubes. Combine with dried cranberries, 1 tablespoon flour, honey, and lemon juice. Place mixture in a greased 8x8 inch square baking dish. (I also sprinkled cinnamon over fruit mixture).

2. Blend together 1/2 cup flour, brown sugar, oats, nuts, and butter until crumbly. Do not overmix. Sprinkle flour mixture over fruit.

3.Bake in the preheated oven for 45 minutes or until brown and crisp on top. About 6 servings. And about 432 calories.

Serve with whipped cream or vanilla ice cream and enjoy!