PUMPKIN APPLE CIDER SOUP
No pumpkin? No problem. You can used canned puree in this thick and delicious soup. You will, however, need apples and cider to complete the deliciousness.
Provided by My Food and Family
Categories Home
Time 45m
Yield 7
Number Of Ingredients 10
Steps:
- SET a large heavy bottomed pot over medium heat. Add the olive oil, and then add the onion, apple, and a pinch of kosher salt. Sauté for about 5 minutes or until the onions are soft and translucent.
- POUR in the chicken stock, cider, thyme, and pepper and bring the mixture to a boil for one minute. Then, add the pumpkin and stir the ingredients together until smooth. Use an immersion blender to puree it until smooth.
- STIR in the cream and sugar until the sugar is completely dissolved. Simmer the soup for about ten minutes, or until heated through. Serve warm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
APPLE CIDER PUMPKIN BISQUE
A wonderful hearty autumn soup, goes great with a cold sandwich. This is not my recipe however-- I found this on the internet somewhere a while back and don't recall the source-- so if this is your recipe (especially if it could've been copyrighted by now) or you know whose it is, please let me know so I can give credit where it is due!
Provided by the80srule
Categories < 30 Mins
Time 30m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in saucepan on low heat, don't burn the butter!
- Mix in the flour.
- Slowly stir in the milk.
- Stir constantly over medium heat until thickened. (about 15 minutes or so).
- Add pumpkin, mix and heat thoroughly.
- Slowly add the cider and fully incorporate.
- Sprinkle with some nutmeg to serve.
- For some variation ideas, add some cubed butternut squash or pumpkin, golden delicious apples, and/or orzo. It feels a little empty having nothing but bisque.
Nutrition Facts : Calories 147, Fat 10.3, SaturatedFat 6.4, Cholesterol 32.4, Sodium 100.9, Carbohydrate 9.6, Fiber 0.2, Sugar 0.2, Protein 4.6
ROASTED PUMPKIN - CIDER SOUP
I adopted this recipe after Mean Chef (IHHDRO) left the site. My original review comments stated, "I had a nice butternut squash in my pantry that begged to be made into this soup. It was heavenly. Even my hubby, who really likes "manly" foods had 2 bowls of this soup. LOL Roasting the veggies brings out their best essence. The flavors meld perfectly and provide a rich and substantial soup. I did use a bit more onion, and didn't add the creme fraiche when serving. Still, this soup was tops. It is essential to a good fall menu." Source: "The New England Cookbook"
Provided by Ms B.
Categories Thanksgiving
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Cut pumpkin in half and scoop out seeds.
- Place in shallow roasting pan, cut sides up.
- Divide butter and brown sugar among cavities.
- Arrange onion, carrots,garlic and apple around pumpkin.
- Sprinkle with rosemary and salt and pepper.
- Pour 2 cups of stock around vegetables and cover pan with foil.
- Roast until vegetables are very soft and caramelized, 1 1/2 to 2 hours.
- Scoop pumpkin out of skin.
- Squeeze garlic out of skin.
- Process in food processor, in batches if necessary, adding enough stock to achieve a smooth puree.
- (Can be made to this point and refrigerated for 2 days).
- Transfer puree to a large saucepan and whisk in cider.
- Add as much of remaining stock as necessary to achieved desired consistency.
- Season with mace and ginger.
- Bring to boil, whisking, and simmer for 10 minutes to blend flavors.
- Re season with salt and pepper if necessary.
- Serve in soup bowls with a dollop of creme fraiche.
Nutrition Facts : Calories 436.4, Fat 22.8, SaturatedFat 13, Cholesterol 66.1, Sodium 442.9, Carbohydrate 51.7, Fiber 3.8, Sugar 23, Protein 11.8
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.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- 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 : Calories 100 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 389mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
CREAMY PUMPKIN SOUP
This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or a satisfying lunch on a cold day. While the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions and curry powder plants this soup firmly in the savory camp. Finally, to make this recipe vegan, substitute olive oil for the butter, full-fat coconut milk for the heavy cream, and vegetable broth for the chicken broth. If time and availability allow, consider roasting your own sugar pumpkin for this recipe: The soup will have a deeper, more complex flavor (see Tip).
Provided by Lidey Heuck
Categories dinner, lunch, soups and stews, vegetables, main course
Time 50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.
- Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.
- Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.
- Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.
- To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.
- To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.
PUMPKIN-APPLE CIDER BREAD
Everyone knows just how much I love baking, especially in the fall and winter. To me, nothing says autumn quite like pumpkins. So my pumpkin bread, muffins, butter, pies, cookies, and even pumpkin-shaped cakes are always looked forward to by my friends, family, and co-workers. This apple cider-pumpkin bread is great for snacks, dessert, or breakfast. Toast it, warm it, spread on some butter, cream cheese, apple butter, or just slice some off to eat as is.
Provided by Teri Elizabeth
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
- Combine flour, pumpkin pie spice, cloves, cinnamon, ginger, baking soda, and salt in a large bowl.
- Combine sugar, pumpkin, vegetable oil, eggs, and apple cider in a large mixing bowl; beat with an electric mixer until just blended. Add pumpkin mixture to flour mixture; stir until just moistened. Fold in cranberries. Spoon batter into the prepared loaf pans.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 55 to 60 minutes.
Nutrition Facts : Calories 329.5 calories, Carbohydrate 52.9 g, Cholesterol 37.2 mg, Fat 12.3 g, Fiber 1.8 g, Protein 3.5 g, SaturatedFat 2.1 g, Sodium 367.8 mg, Sugar 36.3 g
CURRIED PUMPKIN APPLE SOUP
Sweet apples and spicy curry combine in this rich soup, which is perfect for fall. A small serving is all you need to satisfy. -Jane Shapton, Irvine, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, saute the apples, onion and leek in butter until tender. Add garlic and curry; cook 1 minute longer. Add pumpkin and broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in cream; heat through (do not boil)., Remove from the heat; cool slightly. In a blender, process soup in batches until smooth. Season with salt. If desired, garnish with cilantro.
Nutrition Facts : Calories 187 calories, Fat 15g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 511mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 3g protein.
PUMPKIN-APPLE CIDER MUFFINS
I enjoy tweaking my old recipes by substituting more wholesome ingredients and reducing the amount of sugar. I think you'll enjoy this apple cider version of pumpkin muffins as much as I do. Serve with cream cheese, if desired.
Provided by trish
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
- Combine flour, sugar, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg in a large mixing bowl. Add pumpkin, applesauce, apple cider, eggs, raisins, and walnuts. Stir until thoroughly combined. Divide batter evenly between the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, or the center springs back when touched, 22 to 25 minutes.
Nutrition Facts : Calories 125.7 calories, Carbohydrate 23.1 g, Cholesterol 31 mg, Fat 2.8 g, Fiber 3.3 g, Protein 4 g, SaturatedFat 0.5 g, Sodium 265 mg, Sugar 7.3 g
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