Apple Pumpkin Soup
Michigan is the third largest apple producing state in the country, with more than 800 family farms. But there's more to do with apples then just baking pies. The tartness of the apples perfectly balances the creaminess of the pumpkin in this soup. Be sure to purchase pumpkin puree (like Libby's) with pumpkin listed as the only ingredient and no sugar added.
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 Michigan apples, diced
- 4 cups chicken stock (feel free to use veggie stock too)
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground sage
- 1 bay leaf
- 1/2 teaspoon pumpkin pie spice
- 2 cans pumpkin
- 1/2 cup heavy cream
- Heat a large soup pot over medium heat. Add the olive oil and heat for 2-3 minutes. Add the diced onion and apples. Saute for another 5 minutes. Add the stock and seasonings. Bring to a boil and cook until the apples are tender, about 5 more minutes. Add the pumpkin and cook for 15 minutes over medium heat. Remove the bay leaf.
- Use an immersion blender to blend the soup until it's mostly smooth (you can also use a blender).
- Reduce the heat to low and stir in the cream.
- Recipe by Katie Serbinski, MS, RD, from Mom to Mom Nutrition
Per serving: 175 kcal cal., 10 g fat (6 g sat. fat), 217 mg sodium, 8 g fiber, 11 g sugar, 4 g pro.. Percent Daily Values are based on a 2,000 calorie diet