Description
A comforting pumpkin and apple soup perfect for fall.
Ingredients
Scale
- 2 cups pumpkin (cubed)
- 2 cups apples (cubed, Honeycrisp or Fuji)
- 1 medium yellow onion (chopped)
- 4 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
- 1 tsp cinnamon
- 0 tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Chop pumpkin and apples into cubes.
- Toss pumpkin and apple cubes with olive oil, then roast for 25-30 minutes until tender.
- Sauté onion and garlic in a large pot over medium heat until translucent.
- Add roasted pumpkin and apples along with vegetable broth; simmer for about 10 minutes.
- Blend the mixture until smooth using an immersion blender.
- Stir in coconut milk, cinnamon, and nutmeg over low heat; adjust seasoning as needed.
Notes
- Adjust the seasoning according to your taste.
- This soup can be stored in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg