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A Bowl Full of Comfort

October 22, 2013

One of the ways I ease my way into cold weather cooking is with soup. It is nurturing and fortifying, without being super heavy like winter lasagna. Over the weekend the temperature finally dropped a bit and I made this easy pot of soup for dinner. It was perfect for a cool fall night and fit the mood with all the delicious pumpkin flavor.

What I love about this soup is that it is simple to make and every bit of it tastes like fall. I made it with fresh picked apples from our local farm, and cider that had been fresh pressed at the green grocer. My daughter even hand selected the apples she wanted me to use, citing the reddest ones as “totally the best" for soup. I think her little brother agreed with her choices. He loved the final product.

This bowl of comfort was terrific for a cool night at home and for getting in the Halloween spirit. It would also be wonderful for fall entertaining in the yard or sending off to work in an insulated container. Next time I might try adding a little spice with some fresh grated ginger root, especially if there is someone with a cold in the house. Until then, however, this is being served up to the happy smiles around our table.

With Halloween just around the corner is definitely time to start thinking about Halloween menus and fall entertaining.

Pumpkin Apple Cider Soup
Prep Time: 15 minutes • Cook Time: 30 minutes • Serves: 7

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
¾ cup apple cider
½ teaspoon freshly cracked black pepper
½ teaspoon finely chopped fresh thyme leaves
2 cans (15 oz. each) pumpkin puree
3 tablespoons light brown sugar
½ cup cream

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.

For more recipes and ideas, visit my blog at

A Bowl Full of Comfort
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