6 cups chicken stock
4 cups solid pack pumpkin
2 cups apple sauce
2 cups apple juice or cider
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1 (3-inch) cinnamon stick
1 tablespoon finely minced fresh rosemary
1 teaspoon pure vanilla extract
1/2 teaspoon freshly grated nutmeg
2 cups heavy whipping cream
Salt and white pepper to taste
In Dutch oven, combine first 8 ingredients. Bring to boil over medium-high heat. Reduce heat, cover and simmer for 30 minutes to 1 hour, stirring occasionally. Remove cinnamon stick. Add whipping cream, then season to taste with salt and white pepper. Cook until heated through. Do not boil.