2 cups finely chopped and peeled tart apples
1/2 cup finely chopped onion
2 tablespoons butter
1 tablespoon flour
4 cups chicken broth
3 cups canned pumpkin
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 cup unsweetened apple juice
1/2 cup half and half
1/4 teaspoon salt
1/4 teaspoon pepper
In a large saucepan, saute apples and onions in butter until tender, about three to five minutes. Stir in flour until blended. Gradually whisk in chicken broth. Stir in pumpkin, brown sugar, cinnamon, nutmeg and ginger. Bring to a boil, then reduce heat, cover and simmer for 25 minutes. Cool slightly.
In a blender, cover and process soup in batches until smooth. Refridgerate overnight or for at least eight hours.
Reheat over medium heat covered. Stir in apple juice, cream, salt and pepper, then heat to desired temperature. Makes 2 quarts.
