Apple Pumpkin Soup Recipe
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.
- 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
- 1. 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.
- 2. In a blender, cover and process soup in batches until smooth. Pour into a bowl; cover and refrigerate for 8 hours or overnight.
- 3. Just before serving, transfer soup to a large 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).
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.
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