Blend up this sweet and savory apple pumpkin soup to warm you up from the inside out.
To combat cold weather, I’ve got cozy sweaters, thick boots, and my secret weapon – plenty of warm, hearty soup. This cozy Apple Pumpkin Soup makes for the perfect dish on a chilly evening and packs anti-inflammatory turmeric too!
Sweet, savory, and finished with a hint of coconut cream, this pumpkin soup is filling and satisfying – perfect for sweater weather! Plus, it’s also gluten-free, Paleo-friendly, and vegetarian, so everyone can enjoy a big bowl of this soup.
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Begin by sautéing diced red onions and minced garlic until the onions are translucent. Next, add chopped carrots and apples, before adding in pumpkin purée, water, and ground turmeric. Bring to a boil before letting the ingredients simmer for 30 minutes until the vegetables are soft. Then purée everything together to get a thick, hearty soup. Serve in bowls, mix in coconut cream, and sprinkle with fresh chopped basil.
Tip: If you prefer to use fresh pumpkin instead of canned pumpkin purée, simply substitute 2 cups of fresh diced pumpkin for each cup of canned pumpkin purée. Add the diced pumpkin at the same time as the carrots and apples – the rest of the instructions remain the same.
Apple Pumpkin Soup with Turmeric
Apple Pumpkin Soup with Turmeric
Felicia LimTools
- Large skillet
- Blender
Ingredients
- 2 cups red onions, diced
- 4 garlic cloves, minced
- 1 cup of carrots, diced
- 2 cups of apples, peeled, cored and diced
- 2 cups pumpkin purée
- 2 cups water
- 1 T ground turmeric
- Salt and pepper to taste
- 2 T coconut cream for mixing
- Fresh basil, chopped, for garnishing
Instructions
- Heat up a little coconut oil in a large skillet over medium heat. Sauté the onions and garlic for 3 minutes until the onions are translucent and the garlic is fragrant.
- Add the chopped carrots and apples and sauté for 5 minutes, then add the pumpkin purée, water, and turmeric.
- Bring the soup to a boil, then turn the heat down to low. Let everything simmer for 30 minutes until the apples and carrots are soft.
- Remove from heat and let it cool before processing the ingredients in a blender (you may need to do this in batches depending on the size of your blender). Add salt and pepper to taste.
- Divide the soup evenly between two bowls, mix in one tablespoon of coconut cream in each bowl, and sprinkle with fresh chopped basil.
Looking for Paleo ingredients? Here’s what we recommend:
Coconut cream (Native Forest)
(You’ll Also Love: One-Pot Coconut Curry Soup with Chicken + Veggies)
One-Pot Coconut Curry Soup with Chicken + Veggies
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