DifficultyBeginner

Pumpkin & Apple Soup is a hot soup recipe for a cold night!

Bone Suckin' Pumpkin and Apple Soup
Yields6 Servings
Prep Time30 minsCook Time1 hr 15 minsTotal Time1 hr 45 mins
 1 Cooking or Sugar Pumpkin (5 lb.) or 3 (15 oz.) cans of pumpkin purée
 4 tbsp Butter
 2 Yellow Onionschopped
 2 Garlic Clovesminced
 1 tbsp Smoked Paprika
 ½ tsp Ground Cumin
 1 pinch Cayenne Pepper
 3 Granny Smith Applepeeled, cored and finely chopped
 ½ cup Apple Juice
 6 cups Chicken Broth
 1 cup Cream
 Toasted Pumpkin Seeds for garnish
 Sea Salt and Pepperto taste
1

To make a pumpkin purée, cut the pumpkin in half, scoop out the seeds with an ice cream scoop and lay the pumpkin halves face down on a foiled baking sheet. Bake at 350˚ F for 45 minutes to an hour or until the pumpkin is soft. Scoop out the softened pumpkin and puree until the consistency is smooth.

2

Melt the butter in a 4 quart saucepan over medium heat. Add the onions and garlic and cook until softened, stirring often. Add the smoked paprika, Bone Suckin’® Chicken Seasoning, cayenne and cumin and stir into the onions and garlic.

3

Add the pumpkin puree and broth. Stir well with a wooden spoon. Bring the soup to a boil, reduce heat, partially cover and simmer for 20 minutes.

4

While the soup is simmering, place the chopped apples in a food processor with the apple juice and puree. Set aside.

5

Working in batches, puree the soup until the consistency is very smooth and then pour back into the saucepan. Add pureed apples and 3/4 cup of cream to the soup and stir. Bring the temperature of the soup back up and ladle into bowls. Pour about 1 Tbsp. of cream onto the soup and stir in a swirling pattern. Garnish with toasted pumpkin seeds. Enjoy!

*Note: To prepare vegetarian, substitute vegetable broth for chicken broth.

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Ingredients

 1 Cooking or Sugar Pumpkin (5 lb.) or 3 (15 oz.) cans of pumpkin purée
 4 tbsp Butter
 2 Yellow Onionschopped
 2 Garlic Clovesminced
 1 tbsp Smoked Paprika
 ½ tsp Ground Cumin
 1 pinch Cayenne Pepper
 3 Granny Smith Applepeeled, cored and finely chopped
 ½ cup Apple Juice
 6 cups Chicken Broth
 1 cup Cream
 Toasted Pumpkin Seeds for garnish
 Sea Salt and Pepperto taste

Directions

1

To make a pumpkin purée, cut the pumpkin in half, scoop out the seeds with an ice cream scoop and lay the pumpkin halves face down on a foiled baking sheet. Bake at 350˚ F for 45 minutes to an hour or until the pumpkin is soft. Scoop out the softened pumpkin and puree until the consistency is smooth.

2

Melt the butter in a 4 quart saucepan over medium heat. Add the onions and garlic and cook until softened, stirring often. Add the smoked paprika, Bone Suckin’® Chicken Seasoning, cayenne and cumin and stir into the onions and garlic.

3

Add the pumpkin puree and broth. Stir well with a wooden spoon. Bring the soup to a boil, reduce heat, partially cover and simmer for 20 minutes.

4

While the soup is simmering, place the chopped apples in a food processor with the apple juice and puree. Set aside.

5

Working in batches, puree the soup until the consistency is very smooth and then pour back into the saucepan. Add pureed apples and 3/4 cup of cream to the soup and stir. Bring the temperature of the soup back up and ladle into bowls. Pour about 1 Tbsp. of cream onto the soup and stir in a swirling pattern. Garnish with toasted pumpkin seeds. Enjoy!

*Note: To prepare vegetarian, substitute vegetable broth for chicken broth.

Bone Suckin’ Pumpkin & Apple Soup