Recipe: Thanksgiving Soup
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Sherried Pumpkin Apple Soup
8 servings
This makes a surprisingly light first course, with colors and flavors that complement the meal to follow. It also makes good use of extra pumpkin puree. The soup, adapted from a recipe of unknown origin, may be served chilled or at room temperature.
It can be made 2 days ahead.
2 tablespoons ( 1/4 stick) unsalted butter
2 teaspoons minced garlic
3/4 cup low-sodium chicken stock or turkey stock
1/4 cup sherry
1/4 cup apple cider
1 cup canned pumpkin
1 cup light cream (may substitute low-fat milk)
1 Granny Smith apple, peeled, cored and shredded
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