Pumpkin Soup 14 Recipe

Ingredients
  • 1 pumpkin (medium)
  • 1 onion
  • 1 apple
  • 1/4 cup butter
  • 2 cups apple cider
  • 2 cubes chicken bouillon
  • 1 cup half & half or canned milk
  • 1 tablespoon cinnamon
Directions
Simmer cubed pumpkin in apple cider and chicken boullion until soft. Sauté sliced onion and apple in butter until soft. Combine everything and blend until smooth. Simmer on medium and add milk or half & half and cinnamon.

This is a great way to use left over pumpkins. I served it in little hollowed out pumpkins of various sizes and everyone loved it. I put it in the hollowed out pumpkin hot and then put the whole thing in the oven at 350 degrees until ready to serve.

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