Make Ahead

Cream of Pumpkin and Apple Soup

by:
October  1, 2015
Photo by greenevi
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

  • Serves 2-4
Ingredients
  • 1 Hokkaido squash
  • 1 apple
  • 1 onion
  • 1 clove of garlic
  • 1 piece ginger
  • 1 teaspoon coconut oil
  • 1/2 cup coconut milk
  • 1 teaspoon turmeric
  • 1 tablespoon fresh rosemary leaves
  • 3 cups vegetable broth
  • Pinch salt
  • Pinch pepper
  • Pinch red pepper flakes
In This Recipe
Directions
  1. 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.
  2. Add broth or water and cook for about 20 minutes or until everything is cooked.
  3. Transfer mixture with the cream to a blender and blend until smooth.
  4. Return the soup to the pot. Heat it up a bit and serve warm.
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