I ended up with only 35 minutes to both fix and eat dinner one night. This is what we had along with cheese and crackers, home fermented sauerkraut, and milk. A perfect Fall soup to eat in National Apple Month (October).
APPLE PUMPKIN BISQUE (Pantry Cooking II)
1 can (15 ounces) pumpkin puree (not pie filling)
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) unsweetened applesauce or 1-3/4 cups
1 teaspoon onion powder
1 teaspoon ground ginger
2 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper, or to taste
Dash nutmeg
1/2 teaspoon salt
1 can (5 ounces) evaporated milk
Dried chives
Combine pumpkin and chicken broth in a Dutch oven until smooth. Add all but the milk and chives and blend well. Heat over medium heat until heated through, about 15 minutes. Stir in milk. Garnish each serving with chives. Serves 6.
