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Pumpkin Soup for the Autumn Soul…

Pumpkin pie. Pumpkin cake. Pumpkin bread.
Pumpkin muffins. Pumpkin cookies. Pumpkin seeds…

I know I sound like Benjamin Buford ‘Bubba’ Blue talking about shrimp in the movie ‘Forrest Gump’. But there are just so many delicious dishes to make with pumpkins! We started with Pumpkin Sheet Cake last week. This week we move on to a savory dish… Pumpkin Apple Soup.

Not in a mood to make it yourself? We have out-of-this-world Pumpkin Soup for sale by the quart in our Dinners on Demand freezers in The Culinary Center of Kansas City’s Kitchen Shop. Stop by today to pick one up!

Pumpkin Apple SoupPumpkin Apple Soup

  • 1 (29 oz.) can solid pack pumpkin
  • 4 cups milk
  • 1 1/2 cups sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • 20 ounces fresh apple slices
  • 1 1/2 cups heavy whipping cream

In a Dutch oven, add the pumpkin and milk and whisk until smooth. Add the sugar, cinnamon, nutmeg, butter, and vanilla and stir until well mixed. Add the apples and stir in, then heat until quite warm but not boiling. Add cream and heat again until just barely simmering.  Serve.  Makes 4 quarts.

Thanksgiving cooking classes
Keep an eye out here
on the Kitchen Talk Blog
for more pumpkin recipes in November…

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