Pumpkin Soup With Apple Walnut Topping Recipes

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PUMPKIN SOUP WITH APPLE - WALNUT TOPPING



Pumpkin Soup With Apple - Walnut Topping image

What a delicious fall soup!!! I"m sure you and your family will enjoy it - Very tasty for a special dinner you may have coming up....

Provided by Chef mariajane

Categories     Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon canola oil
6 cups pumpkin, peeled, diced
1/2 small onion, diced
2 garlic cloves, peeled, crushed
3 cups chicken broth, 30% less sodium
1 tablespoon pure maple syrup
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
1 granny smith apple, finely diced
1/4 cup fresh chives, chopped
1/4 cup walnuts, chopped
1 tablespoon lemon juice
2 tablespoons pure maple syrup

Steps:

  • Heat the oil in a large saucepan over medium-high heat. Stir in the pumpkin, onion and garlic. Cook until lightly browned, 5-6 minutes. Add the broth, 1 tablespoons maple syrup, nutmeg, salt and pepper. Cover and simmer until the pumpkin is very tender, about 15 minutes.
  • TOPPING: Meanwhile to make the topping, in a bowl, combine apple, chives, walnuts, lemon juice and 1 tablespoons maple syrup. Set aside.
  • Purée the pumpkin mixture using a blender until smooth. Ladle the soup into 4 bowls, and add topping. Drizzle each bowl with remaining maple syrup before serving.

Nutrition Facts : Calories 224.5, Fat 9.7, SaturatedFat 1.1, Sodium 710.2, Carbohydrate 31.2, Fiber 2.8, Sugar 17.5, Protein 7

APPLE PUMPKIN SOUP



Apple Pumpkin Soup image

Make and share this Apple Pumpkin Soup recipe from Food.com.

Provided by Suzie_Q

Categories     Apple

Time 9h45m

Yield 2 quart, 12 serving(s)

Number Of Ingredients 14

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 cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 cup unsweetened apple juice
1/2 cup half-and-half cream
1/4 teaspoon salt
1/4 teaspoon pepper

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 pumpkin, 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 saucepan; cook over medium heat for 5-10 minutes.
  • Stir in apple juice, cream, salt and pepper; heat through.

Nutrition Facts : Calories 107.7, Fat 3.8, SaturatedFat 2.2, Cholesterol 8.8, Sodium 468.6, Carbohydrate 16.7, Fiber 2.5, Sugar 11.2, Protein 2.9

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