PUMPKIN AND APPLE SOUP

2 cups pumpkin puree
3 tart green apples, peeled and grated
4 Tablespoons butter
2 teaspoons sugar
5 1/2 teaspoons salt
1/2 teaspoon white pepper
1/4 teaspoon nutmeg
1 (10 1/2 ounce) can condensed chicken broth
3 cups milk, scalded

In a saucepan, combine the pumpkin, apple, butter, and seasonings. Over gentle heat, cook the mixture for 10 minutes, stirring constantly.

Gradually add the broth and then the milk, stirring constantly. Simmer the soup for 5 minutes.

If desired, pour soup into blender and set at high speed for 1 minute to eliminate any graininess from the apple. Reheat before serving.

Servings: 6
Source: Fruits In Cooking: A Selection of Unusual and Classic Fruit Recipes by Robert Ackart