Pumpkin Apple Soup
Kathy W.
Yield: 6 servings
¼ c. butter
2 onions, sliced
2 c. water
4 tsp/cubes chicken bouillon
2 tsp/cubes beef bouillon
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 (immersion blenders don't fully blend it). Can Serve as is or with mix-ins: cooked chicken, roasted broccoli/cauliflower, roasted potatoes, etc.
Serve warm with
bread, rolls, etc.
