Pumpkin & Apple Soup is a hot soup recipe for a cold night!
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.
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.
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.
While the soup is simmering, place the chopped apples in a food processor with the apple juice and puree. Set aside.
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
Directions
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.
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.
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.
While the soup is simmering, place the chopped apples in a food processor with the apple juice and puree. Set aside.
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.
