Pumpkin Apple Soup

(from Moachter’s recipe box)

Categories: Soups

Ingredients

  • 2 1/1 cups Pumpkin (canned or fresh roasted)
  • 3 Apples, quartered and cored, I used Gala
  • 2 stalks Celery, diced
  • 1/2 white onion, diced
  • 2 1/2 cups Chicken stock
  • 1/2 tsp Sage, dried ground
  • 1/4 tsp Cinnamon
  • Salt & Pepper to taste

Directions

  1. Pumpkin Apple Soup

  2. pumpkin-soup

  3. Servings : 4 Prep Time : 0m Cook Time : 4m Ready In : 0m PrintFriendly and PDF

  4. Preheat oven to 400 degrees. Place apples, cut side up, on parchment lined baking sheet. Drizzle with olive oil, season with salt and pepper. Roast for 20 minutes. While your apple are in the oven, melt a dab of coconut oil in a medium/large saucepan over medium-high heat. Add your celery and onion, saute for 10-12 minutes, until tender. Add your spices, chicken stock and pumpkin. Simmer for 8-10 minutes. When your apples are done, add them to the pot. Simmer for another 5-7 minutes. Working in batches, if necessary, puree your soup in a blender. Return all pureed soup to the pot to re-heat, if necessary. Serve!

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