Skinny Bitch Tuesdays: Apple Pumpkin Soup
Well, friends, we finally got to our new place in Arizona! We love it. It’s so much nicer than where we used to live. All of our stuff should be arriving in a day or two so we are busy getting the place ready and doing some shopping.
But first, today is our last Skinny Bitch Tuesday post! I know! I will miss these posts too. It’s been such a blast cooking out of the Skinny Bitch cookbook. I am not good with cookbooks. I tend to only try one or two recipes and then forget about the book, so this was a great experience for me to actually try more than a few recipes from one book.
For our last post, I chose the Curried Pumpkin soup. As always though, I changed up the recipe. One ingredient really stuck out to me and that was apples! I’m not usually a sweet soup person, but the thought of apples and pumpkin together just sounded so wonderful! So I swapped out the curry flavors and added more apple flavor. The soup was so comforting and delicious and not too sweet at all! I served it with some cheddar rolls, but serve it with any kind of nice, crusty bread and you have yourself the perfect fall dinner!!
OH! And since this is the last Skinny Bitch Tuesday post, we wanted to go out with a bang, so all four of us are giving away a copy of the Skinny Bitch cookbook! That is 4 opportunities to win your own copy! Scroll down after the recipe to enter the giveaway!
Apple Pumpkin Soup
- 3 tbs. unsalted butter
- 1/2 medium yellow onion, diced
- 2 granny smith apples, peeled and diced
- 1 tbs. flour
- 4 cups vegetable broth
- 2 tbs. brown sugar (can omit if you don’t want a sweet flavor)
- 1/2 cup unsweetened apple juice
- salt to taste
- cinnamon, nutmeg, ground ginger (optional and to taste)
- 2 cups pumpkin puree
- 1/2 cup skim milk
- toasted walnuts or pumpkin seeds, for garnishing
- Heat a large saucepan over medium heat, add the butter, apples, and onion and saute for about 3 minutes or until the apples and onions are tender. Stir in the flour.
- Add the broth, apple juice, brown sugar, salt (and cinnamon, nutmeg, ginger, if using). Once the mixture is hot, stir in the pumpkin puree. Simmer for about 20 minutes.
- Add about half of the mixture into a blender and blend until smooth. Remove and add the remaining soup mixture and blend until smooth. Add the pureed soup back into the pot. Or, use an immersion blender if you have one.
- Stir in the milk and heat until hot. Add more salt or other seasonings if desired. Garnish with toasted pumpkin seeds or walnuts.
Adapted from Skinny BitchAll images and text ©
Don’t forget to check out what the other Skinny Bitch gals made AND to enter for more chances to win the cookbook!!
Claire of The Realistic Nutritionist
Jennifer of Peanut Butter and Peppers
Michelle of The Healthy Bites