Pumpkin Apple Soup
Kathy W.
Yield: 6 servings
¼ c. butter
2 onions, sliced
6 c. broth (can be beef, chicken, or vegetable)
2 cans pumpkin (30 oz. total)
3 apples- peeled, cored, sliced
¼ tsp. pepper
½ tsp. nutmeg
Melt butter in a large pot. Add onions and cook until
translucent (about 3 mins). Add stock, pumpkin, and apples. Bring to a boil
then reduce heat to simmer. Cook uncovered until apples are soft – between 1-1.5
hours. Add pepper and nutmeg for the last half hour or so. Remove from heat and
let cool a bit. Pour soup through food processor or blender. Serve warm with
bread, rolls, etc.
