Creamy Pumpkin and Apple Soup

I think that one of my most favorite parts about Fall is that I get to pull out my repertoire of soup recipes! And nothing says Fall quite like a hot, creamy pumpkin soup! B was working all weekend, gearing up for his busy season so the easiest thing for me to do to ensure a hot dinner when he arrives, is whip up a quick soup. This one was pretty easy, but very satisfying and not terrible for you! I did omit the 2 cups of heavy cream and substituted 1 cup of half and half…and I think it turned out perfectly. But if you have room in your arteries for that 2 cups of heavy cream, by all means…go ahead!

Ingredients

2 tablespoons of butter
1 tablespoon of olive oil
1 bay leaf
2 teaspoons of dried thyme
1 yellow onion, chopped
2 cloves of garlic, chopped
2 stalks of celery with leaves, chopped
2 tablespoons of flour
2-3 teaspoons of hot sauce
7 cups of chicken broth (or veggie broth, your call)
1 28 ounce can of pumpkin (not pumpkin pie filling…read your labels)
1 cup of half and half (or the two cups of cream…whatever your body can handle!)
1 teaspoon of ground nutmeg
Salt and Pepper
1 Granny Smith apple, finely chopped

Directions

In a medium soup pan or dutch oven, combine olive oil and butter and melt until combined.
Add the bay leaf and thyme
Add in your chopped onion, garlic and celery and cook until tender… about 7-8 minutes. Add in the 2 tablespoons of flour and cook for another minute.
Add in the hot sauce and stir until combined.
Add chicken broth and bring to a simmer. Slowly whisk in the pumpkin until combined. Cook for 10 minutes
Remove the soup from the heat and using an immersion blender, blend until smooth and pureed.
Return to the heat, and add in the cream and stir until combined.
Season with nutmeg, salt and pepper. I found that this soup actually needed more salt than I would have added, but it all depends on the sodium content of your broth. I tend to cook with low or no sodium broths.
Garnish with a swirl of cream and chopped apples.