Sherried Pumpkin Apple Soup

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Washington Post


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1/4 stick (1 ounce) unsalted butter

2 teaspoons minced garlic

3/4 cup low-sodium chicken stock or turkey stock

1/4 cup sherry

1/4 cup apple cider

1 cup canned pumpkin

1 cup light cream (may substitute low-fat milk)

1 Granny Smith apple, peeled, cored and shredded

Freshly grated nutmeg


Ground white pepper

1/2 cup sour cream (do not use nonfat) or creme fraiche, for garnish

1/4 cup snipped chives, for garnish

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