Freezer Pumpkin-Apple Soup

When serving the soup, you can garnish by pouring additional cream over the surface of the soup. Drag a toothpick through the cream to create a marbled effect.

Serves: 6Hands-on: 25 minutesTotal: 6 hours 25 minutesDifficulty: Easy

Serves: 6


  • 1 medium apple
  • 4 cups pumpkin, cooked and puréed
  • 3 cups chicken broth
  • 2 Tbsp. mild onion, grated
  • 1⁄4 tsp. dried ginger
  • 1 Tbsp. dark brown sugar, packed
  • 1 tsp. fresh sage, minced
  • 1⁄2 cup heavy cream


  • Peel, core, and finely chop the apple. To the slow cooker add the apple, squash, chicken broth, onion, ginger, and brown sugar. Cook on low for 6 hours. Add sage during the last 30 minutes of cooking. Put soup in blender and purée. Freeze in a freezer bag.
  • Heat defrosted soup over medium heat for 15 to 20 minutes. Pour cream in before serving.