Ingredients
2 tablespoons unsalted butter
1 medium onion , chopped
2 Golden Delicious apples (about 1 pound), peeled, cored and cut into eighths
2 cans (15 ounces each) pure pumpkin
4 cups (1 carton, 32 ounces) chicken broth
1 bay leaf
1 teaspoon ground coriander
1/2 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper flakes
1/2 cup heavy cream
5 tablespoons drained 2 percent Greek yogurt , for garnish
10 fresh chestnuts , roasted, peeled and coarsely chopped, for garnish
2 tablespoons chopped fresh chives , for garnish
Preparation
To make soup: In small stock pot over medium heat, melt butter. Add onion and apples; cook, stirring occasionally until softened, about 10 minutes. Stir in pumpkin, broth, 1 1/2 cups water, bay leaf, coriander, salt and red pepper flakes. Bring to a simmer; reduce heat to medium-low. Cook covered, stirring occasionally, until apples are soft, about 30 minutes.
Remove from heat; discard bay leaf. Using an immersion blender, puree soup in pot until smooth. Stir in cream and return to stove. Cook over medium heat until heated through, about 4 minutes.
