Apple Pumpkin Soup

When the weather starts to get cold, a warm and filling dinner is the comfort you are looking for. This recipe combines...
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apple pumpkin soup

Photo Modified: Flickr / Luca Nebuloni / CC BY 4.0

When the weather starts to get cold, a warm and filling dinner is the comfort you are looking for. This recipe combines fresh pumpkin, carrot, onions, and sweet apple to create a healthy paleo-approved dinner to please everyone. 

Ingredients

  • 1 Tablespoon olive oil
  • 1 onion, chopped
  • 1/2 Cup carrots, peel and chopped
  • 1 Cup apples, cut into chunks, peeled, and cored
  • 1/2 Cup celery, chopped
  • 2 garlic cloves
  • 2 Cups vegetable stock
  • 1/2 Cup milk
  • 1 Cup pumpkin purée
  • 1/2 Teaspoon ground cumin
  • 1/2 Teaspoon cinnamon
  • 1/2 Teaspoon nutmeg
  • 1 pinch of cayenne pepper

Directions

Heat the olive oil in a large saucepan over medium high heat.

Add the celery, onions and garlic.  Cook for about 5-6 minutes or until softened.

Add the carrots, apples, pumpkin puréee and vegetable stock.

Add cumin, cayenne pepper, cinnamon, and nutmeg and season with salt and pepper to taste.

Bring soup to a boil, then lower the heat to medium and let it simmer 30 to 40 minutes or until the carrots and apples are soft.

Using a food processer or blender, process or blend in batches to a puréee.  

Put the soup back in to the saucepan and add milk and season again with salt and pepper to taste.  Add a pinch of cinnamon on the top of the soup for garnish.  

Apple Shopping Tip

When buying apples, they should be firm, free of bruises, and heavy for their size.

Apple Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.