Pumpkin, Apple, and Spices. This soup is one of my favorites to make in the fall. While there are plenty of ways that this can be made from scratch by cooking your own pumpkins and apples, I know that is not my reality. My reality, most days, involves “dump recipes”. Don’t let recipe name fool you though…..you get a velvety smooth texture with warm fall flavors.
To garnish the soup, I prefer to use a vanilla yogurt to play of the sweet spice of the soup, but you certainly could go with plain or a chili seasoned yogurt if that better suits your taste.
Pumpkin Apple Bisque
1 28-ounce can pumpkin puree
2 cups applesauce, unsweetened
3 cups vegetable or chicken stock
1 teaspoon kosher salt
½ teaspoon cracked black pepper
⅓ cup dark brown sugar
1 teaspoon pumpkin pie spice
Garnish: Vanilla greek yogurt.
Combine all ingredients in a large soup pot. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and let simmer for 15-20 minutes. Garnish with a dollop of Greek yogurt.
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