Pumpkin Apple Cider Soup

4
(1) 1 Review
Prep Time
15
min.
Total Time
45
min.
Servings

7

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.

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What You Need

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Make It

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  • 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.

Servings

  • 7

Nutritional Information

Serving Size 7
AMOUNT PER SERVING
% Daily Value
   

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • indygodusk | Thu, Oct 31 2013 8:54 PM

    This tasted delicious, with the caveat that I changed the recipe a bit. I used dried thyme instead of fresh and 1 cup of cider instead of 3/4 c, and added 2 carrots, 2 dashes of Italian herbs, and 4 dashes of ginger. We don't do subtle flavors in my house. We ate it with fresh baked bread. It was perfect for a rainy fall day.

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