There is nothing like a big bowl of warm soup when the weather gets colder, and a good one to start with is this creamy pumpkin and apple soup! It's slightly sweet from the squash and apple, a little spicy from the ginger, and creamy from the oat or coconut milk. It's the fall soup of your dreams!
Cream of Pumpkin and Apple Soup [Vegan]
- Heat up coconut oil in a pot. Cut hokkaido and apple into small cubes, chop onion, mince garlic and ginger and add them to the pot with rosemary, turmeric, chili, salt and pepper. Sauté for five minutes.
- Add broth or water and cook for about 20 minutes or until everything is cooked.
- Transfer mixture with the cream to a blender and blend until smooth.
- Return the soup to the pot. Heat it up a bit and serve warm. Enjoy!