I had a leftover roasted pumpkin from the pumpkin pasta so I found this recipe for apple pumpkin soup. I also had leftover leeks, so I used those too. I chopped up an onion and the leeks really small and sauteed them. Once they were translucent, I added the chicken stock, pumpkin, and apple. I let simmer for about an hour so the soup could thicken. The soup was amazing. I added some cream to the leftover soup and that made the already amazing soup even better.
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