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
clove of garlic
fresh rosemary leaves
red pepper flakes
In This Recipe
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.
Add broth or water and cook for about 20 minutes or until everything is cooked.
Transfer mixture with the cream to a blender and blend until smooth.
Return the soup to the pot. Heat it up a bit and serve warm.