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| APPLE PUMPKIN BISQUE | |
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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! 1 tablespoon unsalted butter 1 small onion, finely chopped 1 tablespoon finely chopped ginger root 1 can (15 ounces) 100% pumpkin purée 1 can (14 1/2 ounces) unsweetened applesauce 2 cans (14 1/2 ounces each) chicken broth 2 tablespoons honey 1 teaspoon apple-cider vinegar 1 cinnamon stick 1 small, dried chile pepper Pinch ground nutmeg Salt and ground white pepper, to taste 1/2 cup sour cream or fresh cream Preparation Time: 10 minutes Cook Time: 20 minutes 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. Servings: 8 Nutritional Information Per Serving: Calories 110; Total fat 4. 5g; Saturated fat 2. 5g; Cholesterol 15mg; Sodium 170mg; Carbohydrate 17g; Fiber 4g; Protein 3g; Vitamin A 170%DV*; Vitamin C 15%DV; Calcium 4%DV; Iron 4%DV * Daily Value Submitted by: Canned Food Fan: Recipe courtesy of Mealtime.org | |
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recipe reviews #190646
Southern Cook (Alabama) says:
Used powdered ginger (since that was what I had on hand) instead of fresh. Everything else is something I can usually find in my pantry, which is nice. I like the sweetness the spices and applesauce give the soup; the leftovers make a lovely breakfast dish for cold mornings.
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