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Apple Pumpkin Soup

2 tablespoons butter

1-1/2 cups chopped onion

1 teaspoon minced garlic

(3) 15 ounce cans pumpkin puree

1 cup Fly Creek Cider Mill Apple Butter

4 cups chicken broth

1 cup Fly Creek Cider Mill Sweet Apple Cider

2 tablespoons curry powder

1 cup heavy cream

salt and pepper to taste

1/4 cup sour cream, optional

  1. Makes about 3 quarts
  2. Melt butter in a large soup pot over medium heat. Add the onion and garlic and cooking stirring frequently, for about 4 mintes or until softened.
  3. Stir in the pumpkin and apple butter.
  4. Add the chicken broth and cider, stirring to blend well. Stir in the curry powder and season with salt and pepper.
  5. Bring to a simmer.
  6. Cook at a low simmer for about 40 minutes or until flavors have blended.
  7. Remove from heat and, working in batches, place in a blender and process to a smooth puree.
  8. Place the puree in a clean saucepan. Add the cream and place over medium heat. Bring to just a simmer and immediately remove. Do not allow to come to a boil.
  9. Serve hot or cold with a dollop of sour cream on top, if desired. If serving cold, allow to cool, and transfer to a covered container. Refrigerate until well-chilled or for up to 2 days.

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