Apple Pumpkin Soup

Apple Pumpkin Soup
(Adapted from Taste of Home)
Yield: 6 servings

✎ Print Recipe


2 cups finely chopped peeled apples
1/2 cup finely chopped onion
2 tbsp butter
1 tbsp flour
1/2 cup white wine
4 cups chicken broth
4 cups canned pumpkin
1/4 cup packed brown sugar
1/2 tsp each ground cinnamon, nutmeg and ginger
1 cup unsweetened apple juice
1/2 cup milk


1. In a large saucepan, sauté apples and onion in butter for 5 minutes. Stir in flour until blended, about one minute. Deglaze your pot with white wine. Gradually stir in the broth.

2. Stir in the pumpkin, brown sugar, cinnamon, nutmeg and ginger. Bring to a boil. Reduce heat; cover and simmer for 25 minutes.

3. With a stick blender, blend until smooth. Cover and refrigerate overnight.

4. Just before serving, transfer soup to a large saucepan. Cook over medium heat for 5-10 minutes. Stir in the apple juice and milk; heat through.


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