Hands-on cooking class

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Curried Pumpkin and Apple Soup

Curried  Pumpkin and Apple Soup

Curried Pumpkin and Apple Soup

Adapted from Southern Living

Makes 3 quarts


2 - 15 oz. cans of pumpkin

¼ cup butter or margarine

4 ¾ cups chicken broth, divided

4 Granny Smith apples, peeled and coarsely chopped

1 baking potatoes, peeled and coarsely chopped

1 ½ tablespoons curry powder

¾ teaspoon ground red pepper

½ teaspoon ground cinnamon

1-teaspoon salt

2 cups whipping cream

2 tablespoons honey

2 cups of apple juice


Melt butter in a Dutch oven over medium heat; add 4 cups chicken broth, apples, and next 5 ingredients. Cook, stirring often, 25 to 30 minutes or until apples and potatoes are tender. Remove from heat, and let cool slightly (about 5 to 10 minutes).

Process pumpkin, apple mixture, and remaining 3/4 cup chicken broth, in batches, in a food processor or blender until smooth, stopping to scrape down sides.

Return purée to Dutch oven. Stir in whipping cream and honey,  apple juice and simmer, stirring occasionally, 15 to 20 minutes or until thoroughly heated.