Sunday, October 21, 2012

Pumpkin-Apple Soup

Yes, I am a little obsessed with recipes that use pumpkin and apple these days - so of course I was very excited to see this recipe for pumpkin-apple soup that combined both! A few weeks ago, a good friend of mine emailed me this recipe - the subject was "a yummy fall soup," and that certainly got my attention. I tried out the recipe for dinner one night, and Greg & I both loved it. The other night Greg invited two friends over to help him with the upstairs, and he told the friends that I would be happy to make dinner (thanks, Greg)! Well, it turned out that one of the friends is gluten-intolerant, and the other is allergic to shellfish. There went my plan of making shrimp scampi! I decided upon making the pumpkin-apple soup for dinner and I served it with a fall kale salad. Everyone seemed to be fully satisfied with the meal! I love this soup - it's easy to make and it tastes like something you'd get at a fancy restaurant. Thank you to Carolyn for the amazing recipe!

Recipe for Pumpkin-Apple Soup

6 Tbsp. of unsalted butter
1 yellow onion, chopped
2 apples, peeled and chopped coarsely (any variety - I used one Braeburn & 1 Granny Smith)
3 cloves of garlic, minced
1/2 tsp. of salt
1/4 tsp. of freshly ground black pepper
3 cups of chicken broth
2 1/4 cups of apple cider
2 16-ounce cans of pumpkin
1 1/2 cups of heavy cream (or light cream)
1/3 cup of pure maple syrup
Pecans or glazed pecans, for topping

Melt the butter in a large stockpot set over medium-low heat. Once the butter has melted, add in the onion, apple, and garlic. Increase the heat to medium and saute, stirring frequently, until onions and apples have softened (about 5 - 6 minutes). Add in the salt and pepper, and cook for an additional minute.
Add in the broth and cider. Allow the soup to come to a boil, and then lower the heat to medium-low. Let the soup simmer for 10 minutes, then add in the pumpkin and maple syrup. Cook for another 5 - 10 minutes. Stir in the cream immediately before serving. Add a drizzle of cream & syrup to each serving. If desired, top each serving with candied pecans, such as Emerald glazed pecan pie pecans - so yummy!

Makes about 8 servings.

Pumpkin-Apple Soup Recipe Source: Emailed to me from my friend Carolyn