Author Notes
This subtly sweet and spicy pumpkin and apple soup is a must-have for autumn. It's a simple, creamy and comforting dish for a colder day. —greenevi
Ingredients
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1
Hokkaido squash
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1
apple
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1
onion
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1
clove of garlic
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1 piece
ginger
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1 teaspoon
coconut oil
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1/2 cup
coconut milk
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1 teaspoon
turmeric
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1 tablespoon
fresh rosemary leaves
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3 cups
vegetable broth
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Pinch
salt
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Pinch
pepper
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Pinch
red pepper flakes
Directions
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Heat up coconut oil in a pot. Cut hokkaido and apple into small cubes, chop onion, mince garlic and ginger and add them to the pot with rosemary, turmeric, red pepper flakes, salt and pepper, then sauté for 5 minutes.
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Add broth or water and cook for about 20 minutes or until everything is cooked.
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Transfer mixture with the cream to a blender and blend until smooth.
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Return the soup to the pot. Heat it up a bit and serve warm.
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