Autumn is harvest time, and for many of us, thoughts of autumn bring to mind crisp, cool nights, colorful leaves, hay rides, picking apples, or a trip to the pumpkin patch. After a busy day of apple-picking (and making apple sauce), one of my favorite evening meals in autumn is an easy-to-put-together pumpkin apple soup recipe. This simple and satisfying soup can also be made in advance, ready to warm up after a day of your favorite autumn activities. For a fun touch your kids will love, serve the soup in small, hollowed out pumpkins (the kind you use for pie). For a complete meal, serve this soup with Deluxe Cornbread and Waldorf Salad.
1 can (11.5-oz.) Apple juice
1 can (14.5-oz.) chicken broth
1 cup heavy whipping cream
1 can (15-oz.) Pure Pumpkin
¼ cup firmly packed dark brown sugar
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon ground coriander
? teaspoon ground nutmeg
½ cup shredded cheddar cheese
Combine apple juice, broth and cream in medium saucepan. Bring to a boil.
Add pumpkin, sugar, cumin, chili powder, coriander and nutmeg, stirring or whisking to combine.
Reduce heat to low. Cook for 10 to 15 minutes or until slightly thickened. Season with salt and ground black pepper to taste.
Garnish with cheese.
Note: Do not freeze this soup as the cream will separate and break down.
½ cup oil
1 teaspoon salt
2 tablespoons sugar
8 ounces sour cream
1 box Jiffy Corn Muffin Mix
1 (8-ounce) can cream-style corn
Preheat oven to 375º.
Lightly grease an 8x8 baking dish.
Mix oil and eggs well. Blend in remainder of ingredients, mixing well.
Bake in prepared 8x8 baking dish for 35 minutes at 375º.
Let cool 15 minutes before cutting into squares.
¼ cup frozen whipped topping, thawed
1 pound firm-fleshed apples, unpeeled and diced
1 cup chopped celery (about 3 stalks)
¼ cup diced pecans or walnuts
¼ cup raisins
Dash lemon juice
Sprinkle lemon juice over apples as soon as they are diced to prevent browning.
In a medium bowl, combine apples, celery, nuts, raisins, and whipped topping. Mix well. Chill well before serving.
If you've ever tried to perfect your soup stock skills and have come up short, here are some suggestions and tips for making the most delicious stock you will ever taste. My recipes are only a guideline, so feel free to add your own herbs and vegetables to make a truly unique stock.
Pasta e fagioli is an Italian soup-stew. Save broken pasta (such as lasagna) and leftover beans to use in this pasta e fagioli recipe. It's thrifty, flavorful and versatile. It can be made from just about any kind of pasta and beans, and can be made vegetarian by omitting the bacon and using vegetable stock. Serve half the batch for dinner and freeze the other half for when you need a fast meal.