Pumpkin Soup with Cinnamon Apple Garnish

NOTE:  If you like a sweet pumpkin soup, you will love this one.  It has just the right amount of onion and spices with chicken stock to make it a soup, but the garnish of cinnamon chunk apples sends it over the top.  This recipe can easily be doubled if desired. 


  • 1 1/2 tablespoons sweet cream butter
  • 2 tablespoons onion, diced
  • 1 tablespoon flour
  • 3 cups Kitchen Basics chicken stock
  • 1 cup canned pumpkin
  • 1/2 cup sweetened applesauce
  • 1/4 cup brown sugar
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup heavy whipping cream
  • 2 teaspoons maple syrup, optional
  • 1/3 cup fresh chunk apples, diced
  • 1 tablespoon cinnamon sugar
Cuisine: Country
Yield: Serves 4
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  1.  Heat the butter in a heavy sauce pan over medium heat.  Add the onions and cook the onions until tender, about 3 minutes.  Add the flour and stir in until smooth.  Stir in the chicken stock and cook until smooth and thickened; turn heat to very low.
  2.   Place the pumpkin in a medium bowl and add the applesauce, brown sugar, ginger, nutmeg, cinnamon, and salt.   Mix together well and stir into the thickened broth; heat to a gentle boil.  Cover and let boil gently for about 10 minutes.  Stir in the heavy cream and maple syrup if using,  and continue to heat to gentle boil, 2 to 3 minutes.   If you like a less sweet soup, omit the maple syrup.
  3.   Peel and core 2 to 3 apples of choice, and dice.  Toss the apples with cinnamon sugar ( 2 teaspoons cinnamon to 1/2 cup sugar.)  Garnish the soup with 1 tablespoon cinnamon apples.  Serves 4