CREAMY PUMPKIN SOUP WITH APPLE

It's pumpkin and squash time! I love this time of year. Holidays are coming, cooler weather and time to cuddle in at home and spend quality family time. Maybe even make a fire in the fireplace. We will feature many pumpkin and squash soups. As you have come to know us I'm sure you have figured out that there would not be any cream in my "creamy" soup. I have used two different variety of onions with pumpkin and apples for balance and then a small amount of coconut milk to add in the creaminess. This newly created recipe came out very nice and in perfect time for fall. Enjoy!

Ingredients:
1 med pumpkin about 2-3 lbs (mine made 7 cups roasted, cubed, tightly packed pumpkin) seeded and quartered
1 yellow onion peel and quartered
1 purple onion chopped
2 large or 3 medium Fuji apples chopped
1 teaspoon ground ginger
5 cups vegetable broth or water
1 14oz can light coconut milk
salt and pepper to taste
drizzle olive oil

Directions:
1.) ROASTING Pre-heat oven to 425  Cut pumpkin in fours and remove seeds. Peel yellow onion skins and cut in four. Place both on cookie sheet or roasting pan. and drizzle with olive oil. Place in oven for 1 hour turning over a few times to roast on both sides. When pumpkin cools peel the skin using a paring knife. Peel will be easily removed, 

2.) In large soup pot sauté apple and onion until onion is translucent about 8 minutes. Add roasted pumpkin, yellow onion, ginger, salt/pepper and broth, cook for 10 minutes. Add coconut milk, stir and cool soup a but. Using hand blended, puree soup. Adjust seasoning and serve.
Lovely to serve with toasted pumpkin seeds

Enjoy the holidays!


To your good health,

Jan

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