Pumpkin Apple Cider Soup

• 2 apples, peeled and diced (such as honeycrisp)
• 1 small yellow onion, peeled and finely diced
• 1 teaspoon kosher salt
• 6 cups low sodium chicken stock
• 3/4 cup apple cider
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon finely chopped fresh thyme leaves
• 2 cans (15 oz. each) pumpkin puree
• 3 tablespoons light brown sugar
• 1/2 cup cream

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.
3. Saute for about 5 minutes or until the onions are soft and translucent.
4. POUR in the chicken stock, cider, thyme, and pepper and bring the mixture to a boil for one minute.
5. Then, add the pumpkin and stir the ingredients together until smooth.
6. Use an immersion blender to puree it until smooth.
7. STIR in the cream and sugar until the sugar is completely dissolved.
8. Simmer the soup for about ten minutes, or until heated through.
9. Serve warm.

apples, yellow onion, kosher salt, chicken stock, apple cider, freshly cracked black pepper, thyme, pumpkin puree, light brown sugar, cream

Taken from www.kraftrecipes.com/recipes/pumpkin-apple-cider-soup-156683.aspx (may not work)