PUMPKIN APPLE CIDER SOUP

Pumpkin Apple Cider Soup image

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.

Provided by My Food and Family

Categories Home

Time 45m

Yield 7

Number Of Ingredients 10

Ingredients

2 apples, 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
43102 cup cream

Steps:

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g