• 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

1. Slice pita into triangles and lay on a cookie sheet.
2. Brush very lightly with olive oil, sprinkle with a little coarse salt.
3. Place pita under the broiler for 2-3 minutes, turn and broil another 2-3 minutes.
4. Pita burns quickly; you just want them to be crisp and lightly browned.
5. If not serving immediately, cool and store in an air tight container.
6. In a sauce pan, melt butter.
7. Over medium-high heat, cook onion until translucent.
8. Add apple and cook until just softened.
9. Add nutmeg, cinnamon, garlic, and salt and pepper to taste.
10. Add pumpkin and cook for 2-3 minutes, stirring to avoid burning.
11. Add half of the chicken broth and cook 2-3 minutes.
12. 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.
13. * If you'd like to try this recipe as a soup, double all ingredients, but increase chicken broth to 4 cups.
14. Cook as instructed above, then add 1/2 cup cream (or try fat free half and half!).
15. For a smooth soup, use your immersion blender, or use a regular blender, a small batch at a time.
16. Serve hot, and top with crushed pecans.

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]http://jojobean26.blogspot.com/2009/08/painting-never-tasted-so-good.html[/url]