Apple Pumpkin Soup

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2 c. finely chopped, peeled tart apples
1/2 c. finely chopped onion
2 T. butter
1 T. all purpose flour
4 c. chicken broth
3 c. canned pumpkin
1/4 c. packed brown sugar
1/2 tsp. ground cinnamon, nutmeg and
ginger
1 c. unsweetened apple juice
1/2 c. half and half
1/4 tsp. each of salt and pepper

In a large saucepan sauté apples and onions in butter for 3-5 minutes or until tender. Stir in flour until blended. Gradually whisk in broth. Stir in the pumpkin, brown sugar, ginger, cinnamon and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Cool slightly. In a blender cover and process soup in batches until smooth. Pour into a bowl; cover and refrigerate for 8 hours or overnight. Just before serving transfer soup to a large saucepan. Cook over medium heat for 5-10 minutes. Stir in the apple juice, half and half, salt and pepper. Heat through.

Deborah Stanley - Edinburg, VA