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Recipe : Entry # 1543
BeLinda Sims
Recipe Title
Apple-Pumpkin Soup
Recipe Theme
Joe Wheeler EMC
2 cups tart apples, peeled and finely chopped
½ cup onion, finely chopped
2 tablespoons butter
1 tablespoon all-purpose flour
4 cups chicken broth
3 cups canned pumpkin
¼ cup packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
1 cup half and half cream
¼ teaspoon salt
¼ teaspoon pepper
1 cup unsweetened apple juice
Heat butter in a large saucepan. Sauté apples and onion in butter 3-5 minutes or until tender. Stir in flour until blended, gradually whisk in broth. Stir in pumpkin, brown sugar, cinnamon, nutmeg and ginger. Bring to a boil. Reduce heat, cover and simmer 25 minutes. Cool slightly. In a blender, cover and process soup in batches until smooth. Pour into a large bowl and refrigerate 8 hours or overnight. Just before serving reheat soup in saucepan. Cook over medium heat 5-10 minutes. Stir in the apple juice, cream, salt and pepper. Heat thoroughly. Yield: 2 quarts, 12 servings.