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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Relish autumnâs 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. âFor a treat, serve in hollowed-out small pumpkins,â suggests Pat. Ingredients:
2 cups finely chopped peeled tart apples |
1/2 cup finely chopped onion |
2 tablespoons butter |
1 tablespoon king arthur unbleached 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 |
Directions:
1. 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.
2. In a blender, cover and process soup in batches until smooth. Pour into a bowl; cover and refrigerate for 8 hours or overnight.
3. 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. Yield: 12 servings (about 2 quarts).
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