I bet I can guess what you’re thinking. You just saw the word pumpkin and cringed a little, didn’t you?
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 creamy pumpkin apple soup recipe was born.
Oh, I forgot two crucially important steps… Make this
pumpkin apple soup recipe
and then ENJOY it!
Creamy Pumpkin Soup
- 3 tablespoons butter
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground ginger
- 15 ounces pumpkin puree
- 1 medium granny smith apple peeled and diced
- 3 1/2 cups vegetable stock or vegetable broth
- 3/4 cup heavy cream
- 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.
- 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).