1/2 sweet onion, chopped (about 1 cup) or one shallot
2 Braeburn apples, peeled, rough chopped
2 Tbsp Butter
1 Tbsp Honey
1/8 tsp ground gloves
1/4 tsp ground cinnamon
1/2 tsp vanilla extract
2 small bay leaves
4-5 sprigs fresh thyme, stripped, rough chopped
3 Tbsp all-purpose flour
2 cups vegetable stock
2 cups apple cider
1/2 pint heavy cream
creme fraiche
Instructions
Melt butter in stockpot on medium; add onion/apple/celery; Raise
heat to medium/high; Season with salt and pepper to taste; Cook,
stirring until slightly caramelized, 6-8 minutes.
Stir in honey, ground cloves, cinnamon, vanilla, bay leaves, thyme,
and pumpkin. Add flour; stir and cook 1 minute.
Add stock and cider to pumpkin mixture; stir. Bring to a boil on
medium-high; Reduce heat to low and simmer 30 minutes.
Discard bay leaves. Puree mixture using stick blender, or in
batches in a blender.
Add cream, stirring as you add. (Optional- Puree again for extra
creamy texture).
Ladle into warm bowls; dollop with creme fraiche,
Originally Submitted
10/30/2012
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