Pumpkin Apple Cider Soup

Ingredients

• 0.8 cup apple cider 
• 2  apples diced peeled (such as honeycrisp)
• 30 oz pumpkin puree canned
• 0.5 cup cup heavy whipping cream 
• 0.5 teaspoon thyme leaves fresh finely chopped
• 1 teaspoon kosher salt 
• 3 tablespoons brown sugar light
• 6 cups chicken stock see low sodium
• 0.5 teaspoon freshly cracked pepper black
• 1 small onion diced yellow peeled finely

Equipment

• pot
• immersion blender

Directions

1. SET a large heavy bottomed pot over medium heat.
2. Add the olive oil, and then add the onion, apple, and a pinch of kosher salt. Saut for about 5 minutes or until the onions are soft and translucent.
3. POUR in the chicken stock, cider, thyme, and pepper and bring the mixture to a boil for one minute. Then, add the pumpkin and stir the ingredients together until smooth. Use an immersion blender to puree it until smooth.
4. STIR in the cream and sugar until the sugar is completely dissolved. Simmer the soup for about ten minutes, or until heated through.
5. Serve warm.