Creamy Pumpkin Apple Soup

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I bet I can guess what you're thinking.

YES, I remember what I said about pumpkin recipes.  My problem, however, is that I'm a frugal girl who hates to toss away perfectly good food, and as I was cleaning out the fridge the other day, I found a partially used can of pumpkin hiding in the back. It was calling my name and I couldn't say no. So I combined it with some tart Granny Smith apples, (which are my latest obsession), and with the assistance of McCormick, this comfort food soup sensation was born.

Let's review:

THIS:

PLUS THIS:

EQUALS THIS:

Oh, I forgot two crucially important steps… Make this and then ENJOY it!

Creamy Pumpkin Apple Soup

 

Created By:

Chef Becca Heflin

Recipe Category: Soup

Serves: 6

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Print

 

This creamy soup is perfect comforting meal for a cool night. The earthy spices add warm flavor notes. Adapted from McCormick Yield: 6 (1-cup) servings.

WHAT'S NEEDED

• 3 tablespoons butter
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground ginger
• 1 can (15 ounces) pumpkin
• 1 medium Granny Smith apple, peeled and diced
• 3 1/2 cups chicken broth
• 3/4 cup heavy cream

HOW TO MAKE IT

1. Melt butter in large saucepan over medium heat. Add onion, celery, and apple; cook and stir 4-6 minutes or until onions and celery are softened. Stir in pumpkin pie spice and ginger.
2. Add pumpkin and broth to pan and stir until well blended and smooth. Bring to a boil, stirring occasionally. Immediately reduce heat and simmer 5-7 minutes. Remove from heat. Reserve approximately 1/3 of the mixture (so there is some texture and pieces of apple in the finished soup) and put the remaining soup into a blender or food processor and blend until smooth. Place back into the pan with the reserved portion. Stir in cream. Reheat gently before serving (if necessary).

IMPORTANT STUFF

NOTE: For a vegetarian/meatless option, use vegetable broth in place of the chicken broth.

NUTRITIONAL INFORMATION

Serving size: 1 cup Calories: 130 Fat: 6 g Carbohydrates: 16 g Sodium: 619 mg Fiber: 4 g Protein: 3 g Cholesterol: 17 g

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