Santa Fe Apple Pumpkin Soup Recipe

Ingredients
<br>- 1 (11.5 fl oz) can Apple KERNS® from LIBBY'S® All Nectar
<br>- 1 (14.5 ounce) can chicken broth
<br>- 1 cup heavy whipping cream
<br>- 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
<br>- 1/4 cup firmly packed dark brown sugar
<br>- 1 teaspoon ground cumin
<br>- 1/2 teaspoon chili powder
<br>- 1/2 teaspoon ground coriander
<br>- 1/8 teaspoon ground nutmeg
<br>- 1/2 cup shredded Cheddar cheese
<br><p></p>Directions
<br>step 1: COMBINE nectar, broth and cream in medium saucepan. Bring to a boil; add pumpkin, sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to low; cook for 10 to 15 minutes or until slightly thickened. Season with salt and ground black pepper. Garnish with cheese.
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Ingredients
- 1 (11.5 fl oz) can Apple KERNS® from LIBBY'S® All Nectar
- 1 (14.5 ounce) can chicken broth
- 1 cup heavy whipping cream
- 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
- 1/4 cup firmly packed dark brown sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/8 teaspoon ground nutmeg
- 1/2 cup shredded Cheddar cheese

Directions
step 1: COMBINE nectar, broth and cream in medium saucepan. Bring to a boil; add pumpkin, sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to low; cook for 10 to 15 minutes or until slightly thickened. Season with salt and ground black pepper. Garnish with cheese.

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