My Pumpkin Apple Soup
From midgelet 15 years ago
- 30 minutes to make
- Serves 8
Although great for Thanksgiving, one can make through out the year without placing in a pumpkin.
Ingredients
- 1 small pumpkin for each serving shopping list
- 1, 28 oz can solid pack pumpkin ( not pumpkin pie filling ) shopping list
- 1, 28 oz can of chicken broth or water ( fill the empty pumpkin can ) shopping list
- 1 cup applesauce shopping list
- 1/4 cup honey or maple syrup shopping list
- salt and pepper to taste shopping list
- 1 cup of cream or as desired shopping list
- cinnamon, to taste shopping list
- Optional garnish: shopping list
- chopped parsley, crushed sugared nuts shopping list
How to make it
- Wash pumpkins to remove any excess dirt.
- Cut off top and reserve.
- Scoop out seeds and excess strings.
- One may use the pumpkins as is for the container to hold the soup/potatoes etc. or one may bake the pumpkin if desired.
- If baking: rub the pumpkin with a bit of oil.
- Bake 325F about 25 minutes for the mini pumpkins ( 6 to 8 oz size ) which may hold things such as mashed potatoes, squash, turnips etc. etc. ) and a longer time for the larger pumpkins.
- The main thing is that the pumpkin still should be firm tender
- ( easily pierced through with a wooden toothpick but and not mushy so it won't collapse )
- For the soup: combine the pumpkin, water or broth, applesauce and heat through.
- Add the sweetener and salt and pepper to taste.
- Stir in the cream just before serving.
- Ladle soup into the pumpkin bowls.
- Garnish as desired.
- The pumpkin size I hollowed out holds 2 cups soup each .
- One may use any size for larger or smaller portions.
The Rating
Reviewed by 4 people-
great recipe thanks love it
momo_55grandma
in Mountianview loved it
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Delicious wow. I just love it and can taste it. A real great recipe. I will enjoy making this.
5 forks from me.
ED
spinach1948
in Dorchester-Boston loved it
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