Pumpkin Applesauce Soup

1.5 TBSP unsalted butter
1/4 c. finely chopped onion
2 TBSP flour
6 c. chicken broth
15 oz. can pumpkin
8 oz. unsweetened applesauce
1/2 tsp ginger
1/4 tsp nutmeg
1 c. fat-free half and half
fresh ground pepper to taste

For advance preparation, stop prior to adding half and half and refrigerate for a day or two. When ready to serve, heat over med-high stirring often until hot then reduce heat to low and stir in half and half. Follow above directions to finish.

Saute onion with butter in a large sauce pan over medium-high heat for 3 minutes or until tender. Remove from heat, add flour and stir until well mixed, then add broth, pumpkin, applesauce, ginger, and nutmeg and stir until mixed. Return to stove and heat to boil over med-high stirring often. Once boiling, reduce to low heat, cover and cook for 20 minutes. Add the half and half and stir until heated through (do not boil), remove from heat then serve immediately. Top soup with freshly ground pepper, if desired.

Serving Size: makes 6 servings (each serving is approx. 1 1/3 c)

Number of Servings: 6

Recipe submitted by SparkPeople user BRYTKA.