Apple Pumpkin Soup

Name: Apple Pumpkin Soup
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: 12 servings (about 2 quarts).
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

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.

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 large saucepan. Cook over medium heat for 5-10 minutes. Stir in the apple juice, cream, salt and pepper; heat through.

Nutrition Facts

3/4 each: 100 calories, 3g fat (2g saturated fat), 10mg cholesterol, 389mg sodium, 16g carbohydrate (12g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Pumpkin Apple Soup in Taste of Home October/November 2007

Reviews

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Average Rating:

Superwoman0415

Nov 3, 2013

I was very excited to make this recipe because I really like pumpkin and apples. But unfortunately, I will not be making this one again. My family of four, 2 adults and 2 small children, did not care for this at all. I think I will try to make something with the leftovers though, maybe a quick bread or some muffins.
Loufrommaine

Jan 18, 2012

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.
eli97030

Nov 15, 2011

Great unique taste for the holidays. I have made it several times and even the kids love it!
Ilovethefamilycat

Aug 28, 2010

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.
downundercanadian

Jan 7, 2010

Good, but I added a dollop of sour cream and some parmesan cheese when I served it to make it great!