Pumpkin Apple Soup

Makes 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 pumpkin
4 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

directions

1
In large pot combine pumpkin, broth, and cream coconut over medium heat. Add nutmeg, cinnamon, cloves, ginger, salt and pepper.
2
In frying pan, sauté oil, onion, celery, carrots, bay leaf and garlic until soft (about 10 minutes) then remove bay leaf and transfer to pot.
3
In frying pan, sauté chopped apples until soft, then transfer to pot.
4
Cook over medium heat for about 30 minutes.
5
Using hand blender, blend together contents of pot until uniform consistency, or puree in food processer and return to pot to cook over low heat for 45-60 minutes.
6
Cool and refrigerate overnight.
7
Heat, serve and enjoy!