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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:
Diabetic Friendly
Nutritional 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.
Originally published as Apple Pumpkin Soup in Taste of Home October/November 2007, p9
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Reviewed on Jan. 18, 2012 by Loufrommaine
Been making this for several years without the onion. I just thought it was better without it. winter squash works well in place of pumpkin.
Reviewed on Nov. 15, 2011 by eli97030
Great unique taste for the holidays. I have made it several times and even the kids love it!
Reviewed on Aug. 28, 2010 by Ilovethefamilycat
This was pretty good. I like it, but I thought it was kind of thick. But I guess that's how it's supposed to be. It's a great autumn food.
Reviewed on Jan. 07, 2010 by downundercanadian
Good, but I added a dollop of sour cream and some parmesan cheese when I served it to make it great!
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