4
slices dark rye bread
1
tablespoon butter
1
1 tablespoon all-purpose flour
3
cups milk
1
chicken-flavored bouillon cube
1/8
teaspoon white pepper
2
cups (8 ounces) shredded sharp Cheddar cheese
4
slices (1 ounce each) processed American cheese, cut into strips
1
can (20 ounces) sliced apples, coarsely chopped
Ground nutmeg, if desired
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Preheat the oven to 400°F.
Cut the bread into pumpkin shapes using cookie cutters, and place on a baking sheet. Bake for three minutes or until lightly toasted; set aside.
Melt the butter in a large saucepan over medium heat. Mix in the flour and cook for two minutes, stirring constantly. Slowly add the milk, bouillon cube and white pepper, stirring constantly. Heat to boiling, then add the cheeses and whisk until melted and the soup is smooth. Puree soup with 1/2 the apples; heat over low heat until hot, 3 to 4 minutes. Evenly divide the remaining apple slices among four bowls. Pour the soup over the apples. Arrange the pumpkin-shaped toasted bread evenly on top of the soup to create jack-o'-lantern faces. Sprinkle very lightly with nutmeg. Serve immediately.
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