Friday, January 13, 2012

Pumpkin and Apple Soup

 Fall is my favorite season and I have a hard time giving up the flavors that go along with it. This soup is the perfect way to capture fall in a bowl and I loved the way it made the house smell. The best thing about this soup was that it tasted even better the next day. The hubby loved it too! It was also filling and easy to make, which makes this a great soup. This one is in our permanent file, especially considering the fact that I have most of these ingredients on hand all the time too!

Pumpkin and Apple Soup
*Adapted from Brown Eyed Baker

1 tablespoon olive oil
1 shallot, diced
2 Granny Smith apples, peeled, cored, and diced
3/4 teaspoon kosher salt
6 cups chicken stock
2/3 cup no sugar added applesauce
1/2 teaspoon ground white pepper
1/2 teaspoon ground sage
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
2 15-ounce cans pumpkin
1/4 cup brown sugar
1/2 cup cream
Fresh ground black pepper for serving

Heat a Dutch oven or large soup pot over medium heat. Add the olive oil and heat until it shimmers. Add the diced shallot, apples, and salt. Sauté until shallot is translucent, about 7 minutes. Add the chicken stock, applesauce, white pepper, sage, thyme, and nutmeg. Bring to a boil and until apples are very tender, about 5 more minutes.

Add the pumpkin and brown sugar and cook for 10-15 minutes over medium heat. Use an immersion blender to blend soup until it's smooth or use a blender to blend the soup in batches. Add the cream to the soup and heat through over very low heat. Add more cream or water if necessary to thin it out. Remove from heat and serve with fresh ground pepper as desired.


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