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New iPod & Apple Pumpkin Soup

January 5, 2012

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I received a new iPod for Christmas, my old one having died the morning we left for Colorado in November.

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This one has more memory & lots of bright little icons which I am just beginning to explore & games! Bejewelled! Woo Hoo!

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The camera in it has better resolution than #1 Son’s camera that I have been using this past year. I took it on a walk with Lucy at Warner Park to try it out.

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Apple Pumpkin Soup

Serve with turkey, ham, pork loin or sandwiches.


  • 2 tablespoons Olive Oil
  • 1 chopped Onion
  • 1/2 teaspoon minced Fresh Ginger
  • 1/2 teaspoon Cumin
  • 2 cloves Garlic, minced
  • 1 1/2 cups Apple Cider
  • 1/3 cup Bourbon or Apple Brandy
  • 2 Tablespoons Maple Syrup
  • 1 pound Pumpkin, canned or frozen; not pie filling!
  • 1 quart Chicken Broth
  • 2 cups Milk, Coconut Milk or Almond Milk
  • 1 teaspoon Arrowroot
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 9 Tablespoons Sour Cream or Plain Yogurt
  • 3 Tablespoons chopped Parsley


  1. In large Dutch oven over medium heat coat pan with olive oil & add onion, ginger, cumin & garlic.
  2. Sauté 5 minutes.
  3. Stir in cider, bourbon, syrup, pumpkin & broth.
  4. Reduce heat & simmer 10 minutes.
  5. Place half of pumpkin mixture in a blender; process until smooth. (Or use immersion blender.)
  6. Pour pureed mixture into large bowl.
  7. Repeat process with remaining pumpkin mixture.
  8. Return pureed mixture to pan.
  9. Stir in milk, arrowroot, salt & pepper.
  10. Cook until thoroughly heated (do not boil), stirring frequently.
  11. Serve with sour cream.
  12. Garnish with parsley.

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