Bone Suckin’® Pumpkin and Apple Soup Recipe
A hot soup recipe for a cold night!
- Prep Time: 30 mins
- Cook Time: 1 hour 15 mins
- Total Time: 1 hour 45 mins
- Yield: 6
- Category: Soup
- Bone Suckin’ Chicken Seasoning, 1 Tbsp.
- Cooking or Sugar Pumpkin, 1 (5 lb.) or 3 (15 oz.) cans of pumpkin purée
- Butter, 4 Tbsp.
- Yellow Onion, 2, chopped
- Garlic, 2 cloves, minced
- Smoked Paprika, 1 Tbsp.
- Ground Cumin, 1/2 tsp.
- Cayenne Pepper, pinch
- Granny Smith Apple, 3, peeled, cored and finely chopped
- Apple Juice, 1/2 cup
- Chicken Broth, 6 cups*
- Cream, 1 cup
- Toasted Pumpkin Seeds for garnish
- Sea Salt and Pepper, to taste
- To make a pumpkin purée, cut the pumpkin in half, scoop out the seeds with an ice cream scoop and lay the pumpkin halves face down on a foiled baking sheet. Bake at 350˚ for 45 minutes to an hour or until the pumpkin is soft. Scoop out the softened pumpkin and puree until the consistency is smooth.
- Melt the butter in a 4 quart sauce pan over medium heat. Add onions and garlic and cook until softened, stirring often. Add smoke paprika, Bone Suckin’ Chicken Seasoning, cayenne and cumin and stir into the onions and garlic.
- Add pumpkin puree and broth. Stir well with a wooden spoon. Bring the soup to a boil, reduce heat, partially cover and simmer for 20 minutes.
- While soup is simmering, place the chopped apples in a food processor with the apple juice and puree. Set aside.
- Working in batches, puree the soup until the consistency is very smooth and then pour back into the saucepan. Add pureed apples and 3/4 cup of cream to soup and stir. Bring the temperature of the soup back up and ladle into bowls. Pour about 1 Tbsp. of cream onto soup and stir in a swirling pattern. Garnish with toasted pumpkin seeds. Recipe serves 6.
*To prepare vegetarian, substitute vegetable broth for chicken broth.