Harvest Pumpkin Soup
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
6-8 one cup servings
- Serves:
- 6-8
ingredients
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 2 tablespoons olive oil
- 3 tablespoons frangelico liquor
- 30 ounces pumpkin pie filling
- 2 cups chicken broth
- 1 granny smith apple, peeled, cored and diced
- 1⁄2 cup half-and-half
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- 1 (2 7/8 ounce) can Durkee onions, crushed
directions
- In large pot, heat olive oil, add onion and garlic and cook until carmelized.
- Add Frangelico Liquor and stir until reduced to slightly thick.
- Add Chicken broth and pumpkin pie filling and stir.
- Add diced apple and stir to combine.
- Season with pepper and crushed red pepper.
- Add half and half and stir until thickened, reduce heat to low.
- Stir in crushed french fried onions.
- Cook on low for approximately 30 minutes.
- If you prefer your soup smoother, puree in batches in food processor until smooth.
- Ladle into bowls, top with dollup of sour cream and sprinkle with french fried onions if desired.
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