- Yield 8 servings
"My friend, Natalie Hartman, introduced me to this soup. I make it in the fall and winter months. It's easy to make and good for you."
- 3 ounces butter
- 1/2 small yellow onion, diced
- 1/2 cup flour
- 4 cups chicken or vegetable broth
- 1 15-ounce can solid pack pumpkin
- 1/2 cup apple juice
- dash of salt and pepper
- 1 1/2 cups heavy cream
- Saute onions in butter in a skillet over medium heat until translucent. Do not allow onions to burn.
- Add flour, and continue to cook for about 10 minutes, stirring often (the purpose is to cook the flour).
- Slowly stir in broth. Add pumpkin, apple juice, salt, and pepper. Heat thoroughly.
- Puree soup in a blender. Return it to saucepan.
- Add cream and heat. Soup can be refrigerated.
Tips From Our Test Kitchen: For a change in flavor, try adding 2 tablespoons curry powder and a dash of cayenne pepper. This soup is so creamy that substituting milk for the cream would not hurt the texture. Two percent milk would lower the calorie count without harming the flavor.
Carolyn Bateman, New Braunfels, Texas