Prep 10 mins
Cook 20 mins
It’s amazing when two ingredients intertwine so perfectly, that regardless of how hard the palate may try, it can’t coax them apart. That’s what happens to the applesauce and pumpkin purée in this sweet and savory soup. The pumpkin gives substance to the apple; the apple makes the pumpkin sweet and tangy. Eaten together, they become a totally new taste sensation -- and a great way to fit fruit and veggies in! Courtesy of Mealtime.org
- 1 tablespoon unsalted butter or 1 tablespoon margarine
- 1 small onion, finely chopped
- 1 tablespoon finely chopped gingerroot
- 1 (15 ounce) can100% pumpkin puree
- 1 (14 1/2 ounce) can unsweetened applesauce
- 2 (14 1/2 ounce) cans chicken broth
- 2 tablespoons honey
- 1 teaspoon apple cider vinegar
- 1 cinnamon stick
- 1 small dried red chili pepper
- 1 pinch ground nutmeg
- salt and white pepper, to taste
- 1⁄2 cup sour cream or 1⁄2 cup fresh cream
- Melt butter over medium heat in a large, heavy saucepan. Sauté the onion and ginger until onion is tender, about 4 minutes. Add pumpkin, applesauce, chicken broth, honey, vinegar, cinnamon stick, chile pepper, nutmeg, salt and pepper, and simmer about 15 minutes until flavors are blended. Stir in sour cream just before serving.
Don't use a cinnamon stick, unless you plan on cooking it all day. You simply don't get the cinnamon flavor unless you use powder. I followed the directions, and it was pretty bland.
Delicious soup! I didn't have any dried chili peppers so I used red pepper flakes. I really enjoyed the flavours of the soup, as well as the creaminess and the delicious heat. The only thing I'd do differently next time is to puree the soup at the end, as I still had little bits of onion in there. Still delicious either way. Thanks!