No pumpkin? No problem. You can used canned puree in this thick and delicious soup. You will, however, need apples and cider to complete the deliciousness.
What You Need
Original recipe yields 7 servings
2 apple s, peeled and diced (such as honeycrisp)
1 small yellow onion, peeled and finely diced
1 teaspoon kosher salt
6 cups low sodium chicken stock
3/4 cup apple cider
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon finely chopped fresh thyme leaves
2 cans (15 oz. each) pumpkin puree
3 tablespoons light brown sugar
1/2 cup cream
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Let's Make It
SET a large heavy bottomed pot over medium heat. Add the olive oil, and then add the onion, apple, and a pinch of kosher salt. Sauté for about 5 minutes or until the onions are soft and translucent.
POUR in the chicken stock, cider, thyme, and pepper and bring the mixture to a boil for one minute. Then, add the pumpkin and stir the ingredients together until smooth. Use an immersion blender to puree it until smooth.
STIR in the cream and sugar until the sugar is completely dissolved. Simmer the soup for about ten minutes, or until heated through. Serve warm.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.