Fall is here!


Gordy w/Pumpkins and Leaves

These leaves were right outside my door… the pumpkins are all over the place now… I am thinking about a pumpkin soup and you? If you have a great pumpkin, or any fall, soup recipe, or any other great pumpkin recipe, please share it/post it in comments on the bottom of the page. Thanks!


Haven’t tried it, but this sounds pretty good to me!  http://www.tasteofhome.com/Recipes/Apple-Pumpkin-Soup

Apple Pumpkin Soup Recipe

★ ★ ★ ★ 4 star rating on the web….“Relish autumn’s color and flavors right in your bowl with this creamy, golden soup from Spearville, Kansas field editor Pat Habiger. Just blend the ingredients and chill overnight. “For a treat, serve in hollowed-out small pumpkins,” suggests Pat.
12 Servings / Prep: 50 min. + chilling Cook: 10 min.
2 cups finely chopped peeled tart apples
1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
4 cups chicken broth
3 cups canned pumpkin
1/4 cup packed brown sugar
1/2 teaspoon each ground Spice Islands® Ground Saigon Cinnamon, nutmeg and ginger
1 cup unsweetened apple juice
1/2 cup half-and-half cream
1/4 teaspoon salt
1/4 teaspoon pepper
In a large saucepan, saute apples and onion in butter for 3-5 minutes
or until tender. Stir in flour until blended. Gradually whisk in
broth. Stir in the pumpkin, brown sugar, cinnamon, nutmeg and
ginger. Bring to a boil. Reduce heat; cover and simmer for 25
minutes. Cool slightly.
In a blender, cover and process soup in batches until smooth. Pour
into a bowl; cover and refrigerate for 8 hours or overnight.
Just before serving, transfer soup to a large saucepan. Cook over
medium heat for 5-10 minutes. Stir in the apple juice, cream, salt  and pepper; heat through. Yield: 12 servings (about 2 quarts).

Nutrition Facts: 3/4 cup equals 100 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 389 mg sodium, 16 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
© Taste of Home 2012