Pumpkin Apple Soup with Apple Sage Scones

   

I love this time of year because it is soup season!!  Soup is such a comfort food on those crisp fall days.  Unfortunately, I live in Arizona and October has turned into an extension of summer this year and we have just gotten a few crisp nights here and there so far.  This soup has me excited for fall in Arizona, one of my favorite bloggers Brown Eyed Baker posted this.

Ingredients for Pumpkin Apple Soup:

1 Tbsp Olive Oil

1 Small Diced Onion

2 Granny Smith Apples (Peeled and Diced)

1/2 Tsp Salt

6 Cups Vegetable Broth

2/3 Cup of No Sugar Added Applesauce

1/2 Tsp Ground White Pepper

1/2 Tsp Ground Sage

1/2 Tsp Dried Thyme

1/4 Tsp Nutmeg

2 Cans of Pumpkin Puree

1/4 Cup Brown Sugar

1/2 - 3/4 Cup Heavy Cream

Directions:

1.)  In a large pot add oil over medium heat.  Add the onion, salt and apples when the oil is heated.  Cook until the onion is tender about 6-8 minutes. 

2.) Add the broth, applesauce, white pepper, sage, thyme and nutmeg.  Bring the mixture to a boil and cook for another 5 minutes.  You are looking for the apples to become very tender.

3.) Turn the heat to medium and add the pumpkin and brown sugar and cook another 15 minutes.  

4.)  Blend soup with a blender or immersion blender.  Turn the heat to low and add the cream.  Heat all the way through and serve alongside the scones.

Ingredients for the Apple Sage Scones:

2 1/2 Cups Flour

1/2 Cup Sugar

1 Tbsp Baking Powder

1/2 Tsp Salt

1/2 Cup cold and diced Butter

1 Finely Chopped and Peeled Pink Lady Apple

1/2 Cup Finely Diced Gruyere Cheese

1 1/2 Tsp Minced Fresh Sage

1 Cup Heavy Cream

Directions:

1.)  Preheat the oven to 425.  Spray scone pan with cooking spray

2.)  In a large bowl, whisk the dry ingredients together.  Cut in the cubed butter and mix with a pastry blender or your fingers until the texture is like coarse sand.

3.)  Stir the apple, cheese and sage into the mixture and make sure everything is coated with flour.

4.)  Pour cream into the mixture and gently stir until the cream is absorbed.  Knead the dough a bit until it comes together.  Divide among your scone pan or shape and cook on a greased lined parchment paper.  

5.)  Bake for about 20 - 25 minutes until the top becomes golden.  Cool in the pan for another 10 minutes and serve.  These didn't last long so I'm not sure how long they last :)