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
PUMPKIN APPLE SOUP
Sweet and savory, pretty and indulgent. I use canned pumpkin to make it easier, but regular pumpkin would make it that much better.
Provided by LilPinkieJ
Categories Apple
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot cook the bacon until crisp. Add butter, apples, carrots, celery, onion and garlic cook until soft in the bacon grease.
- Add the wine, cider and stock. add pumpkin puree and herbs; simmer for one hour.
- Puree the soup in a blender or use your immersion blender, add cream. Finish with salt and pepper if needed.
Nutrition Facts : Calories 245.9, Fat 13.8, SaturatedFat 7.3, Cholesterol 40.6, Sodium 487.8, Carbohydrate 24.6, Fiber 4, Sugar 13.5, Protein 6.9
SAVORY PUMPKIN AND APPLE SOUP
Categories Soup/Stew Fruit Vegetable Thanksgiving
Yield 8 generous servings
Number Of Ingredients 26
Steps:
- In a stock pot, heat the olive oil over medium-high heat. Add the bacon and onions and saute until onions begin to soften, stirring occasionally. Reduce heat to medium, add garlic, carrots, celery, pumpkin, salt and pepper, and cook 6-8 minutes, stirring occasionally. Add brandy and stir to deglaze the pot. Add the apples, apricots, nutmeg, allspice, curry paste, molasses and lemon juice. Cook, stirring from time to time, for another 3-4 minutes. Add the chicken stock, apple cider and thyme, and bring to a quick simmer. Reduce heat to low, partially cover and simmer gently 30-40 minutes until apples, pumpkin and veggies are very soft. Remove stems of thyme (leaves will have fallen off). Remove from heat and using caution, puree in batches in a blender until smooth. Return to the cleaned pot and rewarm over medium-low heat just until steaming hot and bubbles break the surface - do not allow to boil. If soup is too thick add chicken stock to preferred consistency. Taste and add salt/pepper as desired. Ladle into warmed bowls, sprinkle with grated cheddar, walnuts and chives. NOTES: - pumpkin may be substituted with squash or yams - unsweetened apple juice may be used instead of apple cider - curry powder may be used instead of curry paste - garlic croutons topped with caramelized onions are also a tasty garnish - may be made in advance, cooled to room temp, then covered and refrigerated for up to 3 days - soup freezes well and keeps 3 months
SAVORY PUMPKIN SOUP
This is a savory pumpkin soup, as an alternative to those with pie-like seasonings. Some in my family don't appreciate the more traditional pumpkin spices, and this recipe is very savory and welcomed by all! This is a yummy, adaptable soup. I have also tried various options, with much success. For a sweeter taste, add some well-cooked and pureed sweet potatoes. Butternut squash also matches well. Shrimp is a nice addition. I cooked some and then added to the dish before serving. This soup also works very well in a crock pot. Wait to add the sour cream until close to serving time. I did try it without sour cream, and that was nice as well, but I prefer the creaminess.
Provided by Silly Putti Sis
Categories Pumpkin
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Chop garlic and cook in olive oil for 30 seconds - 1 minute. Add the pumpkin, and vegetable/chicken stock, water, curry powder and cumin. Bring this to a boil and cook for 10 minutes, stirring occasionally. Use an immersion/stick blender to blitz the soup until smooth. Add sliced mushrooms (and chicken or shrimp, if desired). Turn heat to low and simmer until kale is done.
- Wash the kate well in a bowl of water. Separate the leaves from the stems. Discard the stems. Place a frying pan over a medium heat and fill with the kale. Put a lid on the pan, if you have one, and wilt the kale for three minutes, turning every so often so the kale cooks evenly. Remove from the frying pan to a chopping board and leave to cool completely.
- Remove the soup from the heat and stir through the sour cream. Grind over some pepper and add salt to taste.
- Chop the kale and add to the soup pot.
- Taste for seasoning.
Nutrition Facts : Calories 250.2, Fat 13.4, SaturatedFat 4.9, Cholesterol 22.8, Sodium 393.9, Carbohydrate 24.9, Fiber 3.1, Sugar 9, Protein 11.3
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