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This super simple recipe began as a soup, but by leaving out a few ingredients, the thicker, chunkier version makes an awesome appetizer. Serve it with pita crisps for a perfect (and healthy!) snack or a quick holiday appetizer. Or if you want to go really crazy, do it up in a painter's palette like the photo shown! Check out my blog for step by step instructions: [url][/url]


  • 1 small can (15 oz.) of Libby's pureed pumpkin
  • 1 large golden delicious apple, diced small
  • 1 medium onion, diced small
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 2 cloves garlic, chopped
  • 1 Tbls. butter
  • 1/4 cup chicken broth
  • 1 package whole wheat pita bread
  • Olive oil
  • Salt and pepper


  • Slice pita into triangles and lay on a cookie sheet.
  • Brush very lightly with olive oil, sprinkle with a little coarse salt.
  • Place pita under the broiler for 2-3 minutes, turn and broil another 2-3 minutes.
  • Pita burns quickly; you just want them to be crisp and lightly browned.
  • If not serving immediately, cool and store in an air tight container.
  • In a sauce pan, melt butter.
  • Over medium-high heat, cook onion until translucent.
  • Add apple and cook until just softened.
  • Add nutmeg, cinnamon, garlic, and salt and pepper to taste.
  • Add pumpkin and cook for 2-3 minutes, stirring to avoid burning.
  • Add half of the chicken broth and cook 2-3 minutes.
  • If dip is very thick, you may need to add the rest of the broth and cook another few minutes. Serve warm with pita crisps.
  • * If you'd like to try this recipe as a soup, double all ingredients, but increase chicken broth to 4 cups.
  • Cook as instructed above, then add 1/2 cup cream (or try fat free half and half!).
  • For a smooth soup, use your immersion blender, or use a regular blender, a small batch at a time.
  • Serve hot, and top with crushed pecans.

Categories: Appetizer  Dip  It's Complicated 
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