Pumpkin Apple Soup
Warm up with the creamy tastes of autumn with our Pumpkin & Apple Soup. Granny Smith apples bring a touch of sweetness and jalapeño adds a little heat. Pumpkin and cardamom give this soup the true flavor of fall.
Servings 6 servings
Calories
Ingredients
- 1 Tbs coconut oil
- 1 large granny smith apple or Honeycrisp apple peeled and diced into 1/2-inch pieces
- 1 to 2 jalapeños diced into 1/2-inch pieces (remove seeds and ribs for less heat)
- 1 medium onion diced into 1/2-inch pieces
- 1/2 tsp kosher salt divided
- 24 oz vegetable stock divided
- 1, 15- oz can 100% pure pumpkin
- 1/2 tsp ground cardamom
- 2 Tbs maple syrup
- 1/4 tsp ground black pepper
Instructions
- Preheat a 4-quart sauce pan over medium-high heat. Add coconut oil and melt. Add apple, jalapeños, onion and 1/4 teaspoon kosher salt. Stirring frequently, sauté until onions are translucent, about 5-7 minutes.
- Reduce heat to medium and add 8 ounces of the vegetable stock. Let simmer until apples are soft, about 8-10 minutes. Carefully purée in a food processor or blender until smooth.
- Return to pan over medium-low heat and stir to incorporate remaining vegetable stock, pumpkin, cardamom, maple syrup and pepper. Heat soup through, about 5 minutes. Serve.
Notes
1. This soup pairs perfectly with a toasted cheese sandwich. Use whole grain bread spread with a little Dijon mustard and topped with granny smith apple and jalapeño slices. Cover with sharp cheddar cheese and broil on low open-faced. 2. This soup is even better the second day! If the soup is too thick, add additional vegetable broth.