Pumpkin and Apple Soup

Serves 8


  • 2 Tbsp. butter or margarine
  • 1/3 cup onion
  • 2/3 cup celery
  • 3 cups pumpkin
  • 2 lb. apples (4-5 apples)
  • 3 cups chicken broth
  • 1 cup water
  • 1/4 cup uncooked rice
  • 1 cup light cream
  • 1/4 tsp. salt
  • 2 tsp. sugar (to taste)
  • 1/4 tsp. nutmeg

Chop onion and celery, peel, core and thickly slice apples, peel and cube pumpkin into 1/2-inch cubes.

Melt butter in a 4-quart saucepan. Add the onion and celery and sauté until soft. Add the pumpkin, apples, broth, water, and rice. Cover and bring to a boil. Lower the heat and simmer covered, for about 20 minutes or until the rice and pumpkin are done. Remove from the heat and puree in small batches. Return to the pan and stir in the cream, salt, sugar, and nutmeg. Heat gently. Don’t boil. Sprinkle nutmeg over each serving.