Pumpkin Soup 14 Recipe

  • 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
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.

Similar Recipes
Pumpkin and Apple Soup
McCormick® Ginger
McCormick® Pumpkin Pie Spice
(15 ounces) pumpkin
chicken broth
Creamy Squash Soup in a Pumpkin
apple cider
bacon bits
brown sugar
brown sugar
Roasted Pumpkin Soup
apple cider
chicken stock
chopped carrot

Pumpkin Soup 14 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com