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It’s the perfect fall dish if you ask me. Pumpkins, onions and garlic all mixed into a creamy hearty blend. It’s not only tasty, it’s soul-warming on these brisk fall days.
In a large pot over medium heat, heat oil. Then add onions and sauté until onions are transparent. Toss in minced garlic and cook for another minute. Then pour in the broth and cider and bring it to a simmer. Stir in the pumpkin until it’s completely combined. Stir in the milk and season with salt and pepper to taste. Lower the heat, cover the pot and let it simmer for at least an hour. The longer you let it simmer the more the flavors will combine. This is a soup that tastes better the next day so refrigerate any leftovers and they will be even better the next day.
Right before serving use an immersion blender to blend the soup so that it becomes rich and creamy. If you don’t have an immersion blender pour it into a blender in small batches. Serve hot and enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!