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Pumpkin Apple Soup

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DELICIOUS

Description

pumpkin_soup
You can cook this delicious soup a lot faster if using a pressure cooker.  Everything is faster, better, and tastier in a pressure cooker.   Can you tell I like pressure cookers?

Ingredients

1 butternut squash, peeled, seeded, chopped
1 acorn squash, peeled, seeded, chopped
1 small pumpkin (if you can't find fresh pumpkins use 2 16 oz tins pumpkin)
2 onions chopped
5 peeled and chopped carrots
4 granny smith apples
4 bay leaves
1 tsp cinnamon
1 Tbsp curry
1 Tbsp celery seed
1 16oz can diced tomatoes
2 cups white wine
2.5 L or 12 cups of vegetable stock
1 cup 35% cream
Salt and pepper to taste
* Click on ingredient to choose one

Directions

1
In a large stock pot over med high heat, combine squash, pumpkin, carrots, onions, bay leaves, spices, wine, tomatoes and vegetable stock. Bring to a gentle boil and keep on a gentle boil for 30 minutes.
2
Reduce heat to medium and add apples.
3
Season with salt and pepper, stirring occasionally and cover and continue to simmer for 1-1/2 hours. Or 30 minutes if using a pressure cooker.
4
3.Puree until smooth, add cream and bring back up to warm temperature, checking seasoning.
5
Serve warm or keep in fridge. You can freeze this too.