Creamy Pumpkin Apple Soup

To contact us Click HERE
Hello, perfectly fall-lovin' soup. This is probably a soup recipe that you could google and find many versions of. I whipped these ingredients together the other day because I was craving something warm and comforting as the cool autumn breeze has been blowing hard in my neck of the woods. If you ask me, a warm comforting soup simmering on the stove is one of the best way to enjoy the new found fall chill. And since it has also been raining here for the past 36 hours straight, I'd say soup is the most perfect meal any and all times of the day.
And when you combine fall pumpkins and apples. Magic happens. In a romantic kind of way. And, because I love you, I wanted to let you know that you can't miss out on this delicious and nutritious meal this fall.
Like I said, when you roast a few pie pumpkins you will have lots of puree for fall goodies. Yes, I am one of those people that loves pumpkin so don't mind over doing it this time of year. But even if you are not a pumpkin person, I bet this simple creamy fall and comforting soup will have you starting to reconsider this lovely orange bulb. It can be for more than just for pie and donuts. In fact, it's hints in savory dishes really bring out it's rich flavor qualities. And don't forget that roasting pumpkin also involves a nice batch of crunchy and addicting pumpkin seeds. Seriously. addicting.
So, settle in for a rainy fall day and make a simple batch of this delicious soup to keep you warm and snug.
Creamy Pumpkin Apple Soup Recipe
{gluten, dairy, soy, nut, and sugar-free, vegan}
1 TB of olive oil
3-4 cloves of garlic, chopped
1 large sweet onion, chopped
1 cup of diced celery
3-4 medium apples, skinned, cored and diced
1 ts. of sea salt
dash- 1/2 ts. of cracked black pepper
4 cups of pumpkin puree
1/2 cup of finely chopped fresh sage
1 TB of fresh rosemary chopped
1 TB of fresh thyme leaves, chopped
dash of celery seed
dash of ground cinnamon
3 cups of vegetable broth or stock
1 cup/can of full-fat coconut milk

In a large 5 quart pot, saute the chopped onion, garlic, celery and apples in the olive oil. Add in the salt and pepper to help the vegetables to sweat. Then after 5 minutes of saute, add in the rest of the ingredients and bring to a boil, and then turn down heat to a simmer. The apples may be floating a bit, but just stir in and try and keep the soup mixed well and on a constant simmer for 30 minutes. 

Then turn off the heat and let cool down. You can eat the soup like this, as a bit more "chunky" or I prefer to make it super creamy and blend it in batches in my high powered blender when it has cooled down by 50%. I wait for it to cool don to blend because I want to be careful to not get burned by the boiling liquid. Or if you own an immersion stick blender, it would work perfectly to blend this soup right in the pot. Otherwise, it took me 2-3 batched of the soup in the blender to blend it up. I then keep it warm on the stove until I want to serve. 

Serve with a drizzle of herb oil or sprinkle of roasted pumpkin seeds. Or topping with some fresh chopped parsley or thyme works too for a little extra green and flavor. This recipe will serve 6-8 people in one sitting. But it is easily doubled to make more for a larger crowd or for freezing or sharing too. 
I use a mix of tart and sweet apples to bring out an applesauce affect in the soup. The almost bitter sweet pumpkin paired with a fall mix of apples is a perfect blend for your taste buds to full enjoy and feel satisfied. Delicious fall in a bowl. Yum.
Even if you are not enjoying this lovely soup, I hope you find ways to stay warm and cozy today!
Much love to you as always!