This might sound funny, but I need help replicating a dish that I actually made myself for the first time. A few weeks ago I cooked a pumpkin apple soup just because I had those ingredients at hand and needed a quick dinner. It was improvisational. The apples were Honeycrisp, but because they were on the old side they were less juicy than usual, which I think played in my favor (and they had been sliced and kept in the fridge for two days before I used them). The pumpkin puree came in a carton from Whole Foods. I sauteed the apples in a soup pot and because I got distracted they burned a little, which actually added an amazing caramelized and intense flavor. I added the pumpkin, a little chicken broth, simmered for 15 minutes and blended with white pepper and powdered ginger. It tasted amazing!
I tried to replicate it for Thanksgiving but it didn't come out as good. I caramelized the apples for as long as I could but the taste was diluted.
Originally I had used:
2 apples (Honeycrisp)
1/2 carton of pumpkin
1 small (8oz) container of chicken broth.
Second time around:
6 apples (Honeycrisp)
1 large (double-size) can of Libby pumpkin
1 large container of chicken broth
What would you change to make the soup taste more apple-y and caramel-y? Would a different type of apple work better? Which one? And would you change something in the preparation?