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Apple Pumpkin Soup

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.
  • Total Time
    Prep: 50 min. + chilling Cook: 10 min.
  • Makes
    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

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.

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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.

  • farrellnm
    Dec 6, 2011

    No comment left

  • 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!

  • pissed
    Oct 13, 2009

    No comment left

  • jamcat_jou
    Oct 22, 2008

    No comment left

  • zekeamador
    Oct 7, 2008

    No comment left

  • Carol
    Dec 4, 2007

    No comment left