Apple And Pumpkin Soup Recipe

• 4 cups Chicken Broth
• 2 cups Tart Apples (peeled & finely chopped)
• 3 cups Pumpkin (canned)
• 1 cup Unsweetened Apple Juice
• 1/4 cup Brown Sugar (packed)
• 1 tbsp All-purpose Flour
• 1/2 tsp Ground Cinnamon
• 2 tbsp Butter
• 1/2 cup Cream (half-and-half)
• 1/2 cup Onion (finely chopped)
• 1/2 tsp Nutmeg
• 1/2 tsp Ginger
• 1/4 tsp Salt
• 1/4 tsp Pepper

• Take a large saucepan and put butter in it. Sauté chopped onions and apples in it, for 3- 5 minutes or till they become tender.
• Now stir in flour and blend well. Further, beat in the broth.
• Add pumpkin, ginger, chicken broth, apple juice, nutmeg, cinnamon, salt and brown sugar and bring the mixture to boil.
• After the mixture fluffs up, reduce the heat to simmer and keep it for 25 minutes.
• Remove the pan from flame and let the mixture cool down.
• Process the soup in blender, in fractions and pour it in bowl. Keep it in the refrigerator for 8 hours or overnight.
• Cook the soup for 5- 10 minutes before serving, stir and garnish with cream.