Apple Pumpkin Soup Recipe

Ingredients for Apple Pumpkin Soup

• Tart Apples
• 1 medium onion (1/2 cup), chopped
• 2 tablespoons butter
• All Purpose Flour
• Chicken Broth
• Canned Pumpkin
• Brown Sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Unsweetened Apple Juice
• Half And Half Cream
• Salt to taste
• Pepper to taste

How to Make Apple Pumpkin Soup

1. Peel and chop 2 large apples (about 2 cups). Chop 1 medium onion (1/2 cup).
2. In a large saucepan, sauté apples and onion in 2 tablespoons of butter over medium heat for 3-5 minutes, or until tender.
3. Stir in 1/4 cup all-purpose flour until well blended.
4. Gradually whisk in 4 cups chicken broth, stirring constantly to prevent lumps.
5. Stir in 1 (15-ounce) can pumpkin puree, 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger.
6. Bring the mixture to a boil.
7. Reduce heat to low, cover, and simmer for 25 minutes.
8. Let the soup cool slightly.
9. Carefully transfer the soup to a blender (in batches if necessary). Blend until completely smooth. *Caution: hot liquids can cause burns.*
10. Pour the blended soup into a bowl, cover, and refrigerate for at least 8 hours or overnight to allow the flavors to meld.
11. Before serving, gently reheat the soup in a saucepan over medium heat for 5-10 minutes.
12. Stir in 1/2 cup apple juice, 1/2 cup heavy cream, salt, and pepper to taste.
13. Heat through and serve warm. Garnish with a sprinkle of cinnamon or a dollop of whipped cream (optional).