Pumpkin Apple Soup

I've wanted to make a pumpkin soup for a while now, and here's the recipe came up with. It turned out to be very tasty and very filling. I suspect it will be just as tasty served cold as hot.

What you need:

2 cups of chicken broth (I make my own.)
1 1/2 cups apple juice or apple cider (I used the "Simply Apple" juice brand, found in the refrigerated section of your grocery store.)

1 1/2 to 2 cups water
1 twenty nine ounce can of pumpkin
1 tsp fresh grated ginger root
1/4 tsp cinnamon
1/8 tsp cloves
1/2 tsp vanilla
1/4 tsp thyme
1/4 tsp cayenne pepper
salt and pepper to taste

1 four ounce box of wild rice
1 large apple, diced, but with the skin on

What you do:

Cook the wild rice according to package directions.

In a large soup pot, combine chicken broth, apple juice, water, ginger, vanilla, spices, and pumpkin. Bring to a simmer, stirring occasionally. Let simmer for about 15 minutes.
Add the apple and wild rice. Simmer another 10 minutes or so, or until the apple dices are soft. Taste. Add more seasonings if desired.

Serve and top with a sprinkle of thyme.

NOTE: This makes about 6 very generous servings. Halve the recipe for less people. This soup is very rich and filling: serve with light sandwiches or a salad. While the picture shows this served in a large bowl, small portions are best. Since the soup is more of a sweet soup, sandwiches or salads with some bite--such as with horseradish, brown mustard, onions, or peppers--would be especially tasty.

Enjoy!