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Pumpkin Apple Cranberry Soup

Posted Oct 29 2011 12:44pm

pumpkin-soup

I love pumpkin soups. I don’t, however, usually love pureed soups which are all one creamy texture. They’re fine now and then, or for an appetizer, but if I’m sitting down for lunch or a light meal, but I’d much rather have some varied textures in my soup. So while I was originally going to puree this soup (only because I’m used to pumpkin soups being pureed), I decided against it and enjoyed it chunky instead. There was a nice contrast of the creamy apple and pumpkin with the crispier pieces of celery and the chewy cranberries. It was warm, comforting, and full of fall flavor. The addition of just a slight bit of honey and apple cider vinegar at the end helps bring out the sweetness and the flavors.

Pumpkin Apple Cranberry Soup
Ingredients
1 TB butter
1/2 cup red onion, chopped
2 stalked celery, diced
1 macintosh apple, diced
1/2 cup pumpkin puree
1/4 cup dried cranberries
1/4 tsp ground sage
salt and pepper to taste
pinch of cinnamon
5 cups water (or chicken stock)
1 TB honey
1 TB apple cider vinegar

In a large saucepan, over medium heat, melt butter. Saute onions and celery for about 5 minutes until onion is translucent. Add apples and cook for another minute or two until the apples start to soften. Add the pumpkin puree and dried cranberries. Stir to combine. Add the ground sage, cinnamon, salt and pepper. Cook for a minute, stirring, (to combine flavors and further caramelize veggies), then add water. Bring to a boil then reduce heat to medium low and simmer uncovered for 30 minutes, stirring occasionally. Add honey and vinegar and stir to combine. Simmer another 5 minutes. Let cool 5 - 10 minutes before serving.

Makes 4 servings.

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