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Prep Time: 45 Minutes Cook Time: 540 Minutes |
Ready In: 585 Minutes Servings: 16 |
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Cooking time includes letting it sit overnight. 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 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 |
Directions:
1. In a large saucepan saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended.
2. Gradually whisk in broth. Stir in pumpkin, sugar, cinnamon, nutmeg and ginger. Bring to a boil.
3. Reduce heat; cover and simmer for 25 minutes. Cool slightly.
4. In a blender, cover and process soup in batches until smooth. Pour into a bowl, cover and refrigerate for 8 hours or overnight.
5. Just before serving, transfer soup to a saucepan; cook over medium heat for 5-10 minutes.
6. Stir in apple juice, cream, salt and pepper; heat through.
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