Pumpkin Soup with Apple and Cinnamon

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Pumpkin Soup with Apple and Cinnamon

 

2 tbsps. unsalted butter

1 medium onion, chopped

2 apples, peeled, cored and cubed

2 cups puréed cooked pumpkin

1/2 cup apple juice

1/2 cup applesauce

2 tbsps. brown sugar

1/2 tsp. cinnamon

1/2 tsp. dried thyme

1/2 tsp. salt

1/2 tsp. white pepper

1/4 tsp. ground nutmeg

1 bay leaf

6 cups vegetable stock

 

In a large soup pot, melt the butter. Add the onion and apples; sauté for 3 to

4 minutes or until apples are tender. Stir in pumpkin, apple juice, applesauce,

brown sugar, cinnamon, thyme, salt, pepper, nutmeg, bay leaf and stock. Bring

to a boil; reduce heat and simmer for 15 minutes. Remove the bay leaf before

serving.

Makes 6 servings.

 

 

 

 

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