Pumpkin & Apple Soup

 Pumpkin and Apple Soup 

 

1 finely chopped apple. Prefer either a tart green, red apple, or specifically try the Autumn Gold Apple Variety.  

½ cup of chopped white onion 

1 stick of butter 

1 Tablespoon of all purpose flour 

1 can of chicken broth 

3 cups of canned pumpkin 

¼ cup of dark brown sugar (dark preferred, can use light brown sugar or if out of brown sugar, ¼ cup of sugar and 2 Tablespoons of molasses)  

½ teaspoon of all spice, nutmeg, ginger 

1 teaspoon of cinnamon 

1 cup of apple cider 

½ cup of milk 

1/4 cup of whipped cream (or approximately a ½ cup of the spray whipped cream, spray directly into soup mixture, taste test for sweetness). 

½ teaspoon of salt and pepper 

 

Directions: In a large saucepan, over medium heat, with a wooden spoon, sauté apples, and onion in butter for five minutes or until onion and apples are tender. Stir in flour and gradually whisk in chicken broth, pumpkin, brown sugar, milk, apple cider and spray in whipping cream as well as add the spices and salt and pepper. Bring to a boil, stirring constantly. Pay careful attention to pumpkin mixture forming large bubbles, may need to cover for a few minutes to avoid hot splatter. Reduce heat and simmer for about twenty minutes. Add additional cinnamon, whipped cream, salt and pepper, as needed per taste. Cool slightly and then ladle out batches into a blender and blend until soup is smooth. Reheat (in the microwave, or back on the stovetop) if needed and add ham to make the Pumpkin and Apple Soup a meal.  

 

https://www.audible.com/author/Gina-Meyers/B0039KMPSS