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Apple Pumpkin Soup Recipe

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Relish autumn’s color and flavors right in your bowl with this creamy, golden soup from Spearville, Kansas field editor Pat Habiger. Just blend the ingredients and chill overnight. “For a treat, serve in hollowed-out small pumpkins,” suggests Pat.

This recipe is:

Healthy

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12 Servings
Prep: 50 min. + chilling Cook: 10 min.

Ingredients

2 cups finely chopped peeled tart apples
1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
4 cups chicken broth
3 cups canned pumpkin
1/4 cup packed brown sugar
1/2 teaspoon each ground cinnamon, nutmeg and ginger
1 cup unsweetened apple juice
1/2 cup half-and-half cream
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a large saucepan, saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended. Gradually whisk in broth. Stir in the pumpkin, brown sugar, cinnamon, nutmeg and ginger. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Cool slightly.
In a blender, cover and process soup in batches until smooth. Pour into a bowl; cover and refrigerate for 8 hours or overnight.
Just before serving, transfer soup to a saucepan. Cook over medium heat for 5-10 minutes. Stir in the apple juice, cream, salt and pepper; heat through. Yield: 12 servings (about 2 quarts).

Nutrition Facts: 3/4 cup equals 100 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 389 mg sodium, 16 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Apple Pumpkin Soup published in Taste of Home October/November 2007, p9

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