A perfect fall meal, this soup not only tastes wonderful, it will fill your kitchen with the warm smell of sweet pumpkins and fresh picked apples! This warm, hearty soup is perfect for harvest nights, Halloween parties, and warming up after chilly football games. Even better, you can let it simmer in your crock pot on low, while you are enjoying the day, and come home to a wonderful hearty pumpkin-apple soup!
This recipe will make approximately 12 servings.
• 2 cups tart apples, peeled and finely chopped
• 2 tablespoons butter
• 4 cups broth (chicken or vegetable)
• 1 tablespoon all-purpose flour
• ¼ cup brown sugar
• 3 cups canned pumpkin (14-16 oz cans)
• ½ teaspoon ground cinnamon
• ½ teaspoon ginger
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• ¼ teaspoon white pepper (can substitute black pepper)
• 1 cup unsweetened apple juice or apple cider
• ½ cup half-and-half cream
• ¼ cup finely chopped onions
• 2 tablespoons brandy
• Sour Cream, Parmesan Cheese, or Gorgonzola Cheese to garnish
Using a large sauce pan, saute the finely chopped apples in butter for approximately 3 – 4 minutes . Add onions if desired. Stir in flour and blend. Slowly, add broth, pumpkin, brown sugar, cinnamon, nutmeg and ginger. After bringing to a boil, reduce heat. Cover and simmer for 15 minutes. This allows the flavors to blend together.
I prefer pumpkin soup to be a very creamy texture. Depending on how you desire the texture of your soup, at this point you may need to either puree the mixture in a food processor, conventional blender or immersion blender until it reaches the preferred consistency. Once that is done, return the mixture to the sauce pan.
While soup is simmering, add milk, cream, apple juice, salt, and pepper. Simmer for an additional 10-15 minutes but do not bring to a boil. If you are adding brandy, you may add at this time.
After transferring to bowls, top with cheese or a dollop of sour cream. Add a few roasted pumpkin seeds to garnish. Serve with fresh squares of warm sweet cornbread and apple cider.
Instead of bowls, trying serving your soup in small empty pumpkins. You can choose from a variety of small pumpkins or gourds, in a bounty of colors. Chose small, round-bowl like shapes. Carefully clean them out before hand for a very harvest-like table setting. Bread bowls also make a delicious alternative to regular china.