By Angela McGowan
This was my son’s idea, and wow, was it good. I made chicken apple quesadillas to go along with this soup. The flavors in this soup combined to create a very unique wonderful flavor, perfect for a chilly fall day. Unfortunately it’s still blistering hot here in Florida, but I am imagining fall at least.
Yield: Serves 4
Apple Pumpkin Soup
Ingredients:
- 2 – 15 oz cans pumpkin puree
- 6 cups chicken or vegetable stock
- 2/3 cups applesauce
- 2 granny smith, or other tart apples, diced
- 1 small onion, diced
- 1/2 teaspoon white pepper
- 1/2 teaspoon sage
- 1/4 teaspoon nutmeg
- 1/2 teaspoon thyme
- 1/4 cup brown sugar
- 1/2 cup cream
- kosher salt
- olive oil
Directions:
1. Preheat large soup pot. Drizzle with olive oil. Add diced onion, apples and a little kosher salt. Saute until onions are translucent. Add chicken or vegetable stock, apple sauce, and spices. Bring to a boil and cook until apples are very tender.
2. Add pumpkin and brown sugar and cook for 10 – 15 minutes over medium heat. Use a submersible blender to blend soup until it is smooth. You can also use your blender to blend the soup in batches. Add cream to soup and heat through, but do not boil. Add more cream or water if desired to thin out more. Remove from heat and serve. Garnish with sliced almonds, pumpkin seeds, dried apple slices or hazelnuts.
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