Pumpkin Apple Soup
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Yield: 8-10 servings
I was craving pumpkin soup and decided to create my own recipe rather than follow someone else's. This is the result and it was a hit at Thanksgiving dinner!Ingredients:
1 28-ounce can organic pumpkin4 14-ounce cans broth (2 vegetable, 2 chicken)
1 14-ounce can cream coconut (not coconut milk, you can it at an Asian market)
1 tablespoon oil
1 sweet onion, chopped
3 stalks celery, chopped
4 cloves garlic
1 bay leaf
3 large carrots, chopped
2 Granny Smith apples, peeled, cored and chopped
salt to taste
pepper to taste
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper
1 tablespoon fresh grated ginger
Instructions:
In large pot combine pumpkin, broth, and cream coconut over medium heat. Add nutmeg, cinnamon, cloves, ginger, salt and pepper.In frying pan, saut
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Very tasty! No Pumpkin Apple Soup has ever been better. Would recommend this hearty soup any time during the winter. My Thanksviging guests loved it. This is to be be a favorite of mine! You will enjoy the full bodied flavor . . . enjoy!