Pumpkin Soup With Apple Walnut Topping Recipes

PUMPKIN CAKE WITH APPLE CRISP TOPPING

Pumpkin Cake with Apple Crisp Topping image

An apple crisp-like topping sits atop a spiced pumpkin cake for a decadent fall dessert! Make sure to use a high-sided 9x13-inch pan as this cake rises a lot while baking!

Provided by Kim

Categories Pumpkin Cake

Time 1h40m

Yield 16

Number Of Ingredients 22

Ingredients

2 large Granny Smith apples - peeled, cored, and sliced into 1/8-inch thick slices
3 tablespoons firmly packed brown sugar
2 teaspoons lemon juice
½ teaspoon ground cinnamon
1 cup rolled oats
½ cup all-purpose flour
½ cup firmly packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon salt
6 tablespoons unsalted butter, softened
3 cups all-purpose flour
2 ½ teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups white sugar
¾ cup unsalted butter, softened
4 large eggs, at room temperature
1 (15 ounce) can pumpkin puree
½ cup unsweetened applesauce
½ cup sour cream, at room temperature
2 teaspoons vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a high-sided 9x13-inch pan.
Prepare apples: Toss together apple slices, brown sugar, lemon juice, and cinnamon in a bowl until combined.
Prepare topping: mix together oats, flour, brown sugar, cinnamon, and salt until combined. Cut in butter until mixture resembles coarse crumbs.
Prepare cake batter: Mix together flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl until combined.
Beat white sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in pumpkin puree, applesauce, sour cream, and vanilla until thoroughly combined. Add 1/2 of the flour mixture and mix until just combined. Repeat with remaining flour mixture, taking care to not overmix.
Pour cake batter into the prepared pan and smooth into an even layer. Scatter apple slices evenly over the top and sprinkle with topping. Place the pan onto a baking tray to catch any spills.
Bake in the preheated oven until the middle of the cake springs back lightly when touched, 70 to 80 minutes. Allow cake to cool completely before slicing.

Nutrition Facts : Calories 402.1 calories, Carbohydrate 59.6 g, Cholesterol 84 mg, Fat 16.4 g, Fiber 2.7 g, Protein 5.8 g, SaturatedFat 9.7 g, Sodium 376.3 mg, Sugar 32.6 g

APPLE PUMPKIN SOUP

Apple Pumpkin Soup image

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

Ingredients

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 each ground cinnamon, nutmeg and 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 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

PUMPKIN APPLE SOUP

Pumpkin Apple Soup image

I often make a butternut squash soup on the stove in the fall. This year, I had pumpkins from a local farm, but only enough time to make something in the slow cooker! The apples set the soup off perfectly. If using fresh pumpkin, be sure to puree it well to avoid stringy soup. -Rebecca Phillips, Fayetteville, North Carolina

Provided by Taste of Home

Categories Lunch

Time 6h45m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Ingredients

1 can (15 ounces) solid-pack pumpkin
2 tart apples, peeled and cut into 1/2-inch pieces
1 medium onion, coarsely chopped
3 garlic cloves, minced
1 teaspoon dried thyme
2 bay leaves
1/4 teaspoon Louisiana-style hot sauce
1 carton (32 ounces) chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
14 ounces smoked sausage, coarsely chopped
1/2 cup half-and-half cream
2 tablespoons brown sugar
Sliced apple, optional

Steps:

In a 5-qt. slow cooker, combine the first seven ingredients. Stir in broth, salt and pepper. Cook, covered, on low until flavors are blended, 6-8 hours., Add sausage, cream and brown sugar to slow cooker. Cook until heated through, 30-35 minutes. Discard bay leaves. If desired, serve with apple.

Nutrition Facts : Calories 237 calories, Fat 15g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 1216mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 9g protein.

PUMPKIN PIE WITH WALNUT STREUSEL TOPPING

Pumpkin Pie with Walnut Streusel Topping image

A slight twist on the traditional pumpkin pie. Originally submitted to ThanksgivingRecipe.com.

Provided by Allrecipes Member

Yield 8

Number Of Ingredients 12

Ingredients

1 (9 inch) prepared graham cracker crust
2 cups pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 egg
1 ¼ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
¼ cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter
¾ cup chopped walnuts

Steps:

Preheat oven to 425 degrees F (220 degrees C).
In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
In a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. Cut in the butter or margarine until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. Cool and garnish as desired.

Nutrition Facts : Calories 440.8 calories, Carbohydrate 57 g, Cholesterol 47.5 mg, Fat 21.6 g, Fiber 2.1 g, Protein 8.2 g, SaturatedFat 6.8 g, Sodium 389.6 mg, Sugar 44.4 g

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