PUMPKIN SOUP WITH APPLES RECIPES

Name: Pumpkin-Apple Soup
Total time: 1 h 5 min
Yield: Serves 8 (serving size: about 3/4 cup soup and 3/4 tsp. pepitas)
Ingredients: 2 tablespoons olive oil; 2 cups chopped onion; 3 garlic cloves, chopped; 4 cups (1/2-in.) cubed peeled fresh pumpkin or butternut squash (about 1 lb. 2 oz.); 1 large Granny Smith apple, cut into 1/2-in. cubes; 1/4 teaspoon ground cinnamon; 1/2 teaspoon salt, divided; 3 cups unsalted vegetable stock (such as Swanson); 2 tablespoons raw hulled pumpkin seeds (pepitas); 2 teaspoons sugar; 1/4 cup apple cider

PUMPKIN-APPLE SOUP RECIPE | COOKING LIGHT

Pumpkin-Apple Soup Recipe | Cooking Light image

Even without added cream, pumpkin soup takes on a luxuriously velvety texture after it's simmered and pureed. Make sure all the ingredients are very tender so they'll blend together smoothly. We start with a base recipe then tweak it to create 2 more soups, Chipotle Spiced Pumpkin Soup and Thai Coconut Pumpkin Soup, each with a different flavor makeup. Simple toppings like salty-sweet pepitas, chorizo, or freshly chopped herbs make them a little more special. For a fun, no-fuss garnish, top any of the soups with 2 tablespoons popped popcorn. Sprinkle with freshly ground black pepper, if desired.

Provided by Cheryl Slocum

Total Time 65 minutes

Yield Serves 8 (serving size: about 3/4 cup soup and 3/4 tsp. pepitas)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 cups chopped onion
3 garlic cloves, chopped
4 cups (1/2-in.) cubed peeled fresh pumpkin or butternut squash (about 1 lb. 2 oz.)
1 large Granny Smith apple, cut into 1/2-in. cubes
1/4 teaspoon ground cinnamon
1/2 teaspoon salt, divided
3 cups unsalted vegetable stock (such as Swanson)
2 tablespoons raw hulled pumpkin seeds (pepitas)
2 teaspoons sugar
1/4 cup apple cider

Steps:

Heat oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add garlic; cook 2 minutes. Add pumpkin, apples, cinnamon, and 1/4 teaspoon salt; cook 5 minutes, stirring often. Add stock; bring to a boil. Reduce heat to medium-low; simmer 25 minutes or until pumpkin and apples are tender. While soup cooks, combine pepitas, sugar, and remaining 1/4 teaspoon salt in a medium nonstick skillet over medium heat. Cook 7 minutes or until sugar melts and pepitas are toasted, stirring often. Transfer to a plate; cool completely, breaking up any clumps. Place half of pumpkin mixture in a blender, remove center piece of blender lid (to allow steam to escape). Secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Place soup in a bowl. Repeat procedure with remaining pumpkin mixture. Pour in apple cider, and reheat in pan if needed. Divide soup evenly among 8 bowls; sprinkle evenly with pepitas. Thai Coconut-Pumpkin Soup: Add 1 tablespoon plus 1 teaspoon red curry paste in step 1. Omit cinnamon; instead add 1/2 teaspoon ground ginger with the pumpkin and apples in step 1. Omit apple cider; instead add 3/4 cup light coconut milk and 1 tablespoon lime juice. Omit pepitas, sugar, and salt in step 2; instead sprinkle evenly with 2 tablespoons cilantro before serving. Serve with lime wedges. Serves 8 (serving size: about 3/4 cup) CALORIES 147; FAT 5.3g (sat 1.6g, mono 2.5g, poly 0.4g); PROTEIN 4g; CARB 23g; FIBER 2g; SUGAR 5g (est. added sugars 0g); CHOL 0mg; IRON 1mg; SODIUM 253mg; CALC 24mg Chipotle-Spiced Pumpkin Soup: Increase cinnamon to 1/2 teaspoon. Add 1 finely chopped seeded chipotle chile canned in adobo sauce to apples and pumpkin in step 1. Omit apple cider; instead add 1/4 cup water. Omit pepitas, sugar, and salt in step 2; instead garnish with 1 ounce thinly sliced and slivered Spanish chorizo, cooked in a small skillet over medium-low heat until crisp. Serves 8 (serving size: about 3/4 cup) CALORIES 147; FAT 5g (sat 0.8g, mono 2.9g, poly 0.5g); PROTEIN 4g; CARB 23g; FIBER 3g; Sugars 6g (est. added sugars 0g); CHOL 0mg; IRON 1mg; SODIUM 225mg; CALC 27mg

Nutrition Facts : Calories 147, CarbohydrateContent 23 g, CholesterolContent 0.0 mg, FatContent 5.4 g, FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 0.7 g, SodiumContent 272 mg, SugarContent 7 g

APPLE PUMPKIN SOUP RECIPE - FOOD.COM

Apple Pumpkin Soup Recipe - Food.com image

Make and share this Apple Pumpkin Soup recipe from Food.com.

Total Time 9 hours 45 minutes

Prep Time 45 minutes

Cook Time 9 hours

Yield 2 quart, 12 serving(s)

Number Of Ingredients 14

Ingredients

2 cups finely chopped peeled tart apples
1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
4 cups chicken broth
3 cups canned pumpkin
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 cup unsweetened apple juice
1/2 cup half-and-half cream
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large saucepan saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended.
Gradually whisk in broth. Stir in pumpkin, sugar, cinnamon, nutmeg and ginger. Bring to a boil.
Reduce heat; cover and simmer for 25 minutes. Cool slightly.
In a blender, cover and process soup in batches until smooth. Pour into a bowl, cover and refrigerate for 8 hours or overnight.
Just before serving, transfer soup to a saucepan; cook over medium heat for 5-10 minutes.
Stir in apple juice, cream, salt and pepper; heat through.

Nutrition Facts : Calories 107.7, FatContent 3.8, SaturatedFatContent 2.2, CholesterolContent 8.8, SodiumContent 468.6, CarbohydrateContent 16.7, FiberContent 2.5, SugarContent 11.2, ProteinContent 2.9

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