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home > recipes > soups > pumpkin apple soup
from NY, USA 1 small pumpkin for each serving 1, 28 oz can solid pack pumpkin ( not pumpkin pie filling ) 1, 28 oz can of chicken broth or water ( fill the empty pumpkin can ) 1 cup applesauce 1/4 cup honey or maple syrup salt and pepper to taste 1 cup of cream or as desired cinnamon, to taste Optional garnish: chopped parsley, crushed sugared nuts Wash pumpkins to remove any excess dirt. Cut off top and reserve. Scoop out seeds and excess strings. One may use the pumpkins as is for the container to hold the soup/potatoes etc. or one may bake the pumpkin if desired. If baking: rub the pumpkin with a bit of oil. Bake 325F about 25 minutes for the mini pumpkins ( 6 to 8 oz size ) which may hold things such as mashed potatoes, squash, turnips etc. etc. ) and a longer time for the larger pumpkins. The main thing is that the pumpkin still should be firm tender ( easily pierced through with a wooden toothpick but and not mushy so it won't collapse ) For the soup: combine the pumpkin, water or broth, applesauce and heat through. Add the sweetener and salt and pepper to taste. Stir in the cream just before serving. Ladle soup into the pumpkin bowls. Garnish as desired. The pumpkin size I hollowed out holds 2 cups soup each . One may use any size for larger or smaller portions. The soup recipe yields 8 to 10 servings.

Pumpkin Apple Soup


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(posted November 21, 2002)

from NY, USA

1 small
pumpkin for each serving
1, 28 oz can
solid pack pumpkin ( not pumpkin pie filling )
1, 28 oz can of
chicken broth or water ( fill the empty pumpkin can )
1 cup
applesauce
1/4 cup
honey or maple syrup
salt and pepper to taste
1 cup of
cream or as desired
cinnamon, to taste
Optional
garnish:
chopped
parsley, crushed sugared nuts

Wash pumpkins to remove any excess dirt. Cut
off top and reserve. Scoop out seeds and excess strings. One may use the pumpkins as is for the container to hold the soup/potatoes etc. or one may bake the pumpkin if desired.

If
baking: rub the pumpkin with a bit of oil. Bake 325F about 25 minutes for the mini pumpkins ( 6 to 8 oz size ) which may hold things such as mashed potatoes, squash, turnips etc. etc. ) and a longer time for the larger pumpkins. The main thing is that the pumpkin still should be firm tender ( easily pierced through with a wooden toothpick but and not mushy so it won't collapse )

For the
soup: combine the pumpkin, water or broth, applesauce and heat through. Add the sweetener and salt and pepper to taste. Stir in the cream just before serving. Ladle soup into the pumpkin bowls. Garnish as desired.

The
pumpkin size I hollowed out holds 2 cups soup each . One may use any size for larger or smaller portions.

The
soup recipe yields 8 to 10 servings.



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