Sherried Pumpkin Apple Soup 8.000
Nov 15, 2006

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 may be served chilled or at room temperature.

Servings: 8
  • 1/4 stick (1 ounce) 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
  • Freshly grated nutmeg
  • Salt
  • Ground white pepper
  • 1/2 cup sour cream (do not use nonfat) or creme fraiche, for garnish
  • 1/4 cup snipped chives, for garnish


In a large, heavy-bottomed pot over medium heat, melt the butter. Add the garlic and cook for 1 minute, stirring, until fragrant and soft. Add the chicken or turkey stock, sherry, apple cider, pumpkin puree and cream, stirring to combine until warmed through. Reduce the heat to medium-low and cook for 30 minutes, stirring occasionally.

At this point, the soup may be stored in a tightly sealed container and refrigerated for up to 2 days.

To serve, add the shredded apples and nutmeg to taste, stirring to combine. Season with salt and pepper to taste. Divide among wide, shallow soup bowls and garnish each with a dollop of sour cream or creme fraiche. Sprinkle with snipped chives.

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Recipe Source

Adapted from a recipe of unknown origin.

Tested by Bonnie S. Benwick.

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