Ingredients
Scale
- 3 cups pumpkin puree
- 2 finely chopped Golden Delicious apples
- ½ cup finely chopped onion
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 4 cups chicken (or vegetable) broth
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup unsweetened apple juice
- 1/2 cup half-and-half cream (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Peel and core apples. Cut into slices.
- In a large pot, sauté apples and onion in butter over medium heat for 3-5 minutes or until tender.
- Mix in flour until blended, then gradually whisk in broth.
- Stir in pumpkin puree, brown sugar, cinnamon, nutmeg and ginger, then bring to a boil.
- Reduce heat, cover and simmer for 25 minutes.
- Cool slightly, then take an immersion blender to blend the soup until smooth. If you do not have an immersion blender, you can transfer the soup to a blender and process in small batches.
- Cover and refrigerate for 8 hours or overnight.
- Before serving, warm over medium heat, then stir in apple juice, cream (optional) and salt and pepper to taste. Heat through and serve.
Decorative Topping (optional)
- Cut 1 red apple into thin slices and toss in lemon juice.
- Lightly heat apples with ¼ teaspoon melted butter and ½ teaspoon cinnamon.
- Place 3-4 apples on top of soup.
- Sprinkle with roasted pumpkin seeds and a dollop of coconut cream.