The College Housewife » Recipes » fall » Apple Pumpkin Soup

Apple Pumpkin Soup

Pumpkin Apple Soup

1/2 White onion diced
2 Garlic cloves minced
2 Tablespoons of olive oil
1/2 Gala apple diced
2 Tablespoons of minced sage
22 Oz of pumpkin puree (about a can and a half)
1 Cup of Cream
3 Stocks of vegetable stock
1 Cup of apple juice or apple cider
1 Tablespoon of cinnamon
2 Teaspoons of nutmeg
2 Teaspoons of curry powder
3 Teaspoons of black pepper
2 Teaspoons of course salt
Cream + sage + pumpkin seeds for garnish

In a large dutch oven or stock pot heat to medium high and add in olive oil, diced onions, 1 teaspoon of pepper, garlic cloves, sage and apple. Caramelize this mixture until onions are translucent and fragrant. Add in vegetable stock and apple juice and bring to a simmer. Reduce heat to low and pour in pumpkin puree, cream, cinnamon, nutmeg, curry powder, black pepper and course salt. Cook on low heat for 30-60 minutes for flavors to marry together. Add in spices as needed and to your taste. Garnish with cream + sage + pumpkin seeds.


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