NOTE: If you like a sweet pumpkin soup, you will love this one. It has just the right amount of onion and spices with chicken stock to make it a soup, but the garnish of cinnamon chunk apples sends it over the top. This recipe can easily be doubled if desired.
- 1 1/2 tablespoons sweet cream butter
- 2 tablespoons onion, diced
- 1 tablespoon flour
- 3 cups Kitchen Basics chicken stock
- 1 cup canned pumpkin
- 1/2 cup sweetened applesauce
- 1/4 cup brown sugar
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- 1/2 cup heavy whipping cream
- 2 teaspoons maple syrup, optional
- 1/3 cup fresh chunk apples, diced
- 1 tablespoon cinnamon sugar
- Heat the butter in a heavy sauce pan over medium heat. Add the onions and cook the onions until tender, about 3 minutes. Add the flour and stir in until smooth. Stir in the chicken stock and cook until smooth and thickened; turn heat to very low.
- Place the pumpkin in a medium bowl and add the applesauce, brown sugar, ginger, nutmeg, cinnamon, and salt. Mix together well and stir into the thickened broth; heat to a gentle boil. Cover and let boil gently for about 10 minutes. Stir in the heavy cream and maple syrup if using, and continue to heat to gentle boil, 2 to 3 minutes. If you like a less sweet soup, omit the maple syrup.
- Peel and core 2 to 3 apples of choice, and dice. Toss the apples with cinnamon sugar ( 2 teaspoons cinnamon to 1/2 cup sugar.) Garnish the soup with 1 tablespoon cinnamon apples. Serves 4