Make pumpkin apple soup, vegan, low-carb, and nutrient-packed. A quick, gluten-free cream for any season. Try it.
Ingredients
- 3 cups pumpkin peeled, seeded, and cubed
- 1 medium apple peeled, cored, and cubed (Granny Smith or Fuji)
- 1 small onion diced
- 2 cups vegetable broth low-sodium
- 1 tablespoon extra virgin olive oil
- ½ teaspoon ground cinnamon optional
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 8-10 wild asparagus tips for garnish
- Optional: 1 tablespoon plant-based milk e.g., almond for creaminess
Instructions
Sauté Base: First, heat olive oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until soft.
Cook Pumpkin and Apple: Next, add pumpkin, apple, cinnamon (if using), salt, and pepper. Pour in vegetable broth, bring to a boil, then simmer for 15-20 minutes until pumpkin is tender.
Blend: Then, use an immersion blender to puree until smooth. Add plant-based milk (if using) for extra creaminess. Adjust seasoning to taste.
Prepare Garnish: In a small skillet, heat a few drops of olive oil over medium heat. Sauté asparagus tips for 2-3 minutes until crispy.
Serve: Finally, ladle soup into bowls, garnish with asparagus tips and a drizzle of olive oil.
Store: Store in an airtight container in the fridge for 4-5 days or freeze for 1 month. Reheat gently to preserve texture.
