This subtly sweet and spicy pumpkin and apple soup is a must-have for autumn. It’s a simple, creamy and comforting dish for colder days. This soup is healthy and nutrient-rich, quick to make (only 30 minutes) and the best part that it’s totally customisable: try with sage, bay leaf, summer savory, smoked paprika, curry, cinnamon or even cardamom!
I’ve said it before but can’t say it enough: I absolutely love autumn and I’m so happy I can have my warm soups again! There is just nothing better than those cozy cold days with a big bowl of soup. If you guys are anything like me, a delicious pumpkin soup is your favourite thing when fall begins. Last week I welcomed the new season with this simple version here, so fall has officially started for me. Expect a lots of yummy soups here!
If you want more heartwarming soup recipes, check out these ones too:
- Roasted Cauliflower Soup
- Creamy Carrot Soup with Coconut Milk and Peanut Butter
- Roasted Garlic and Red Pepper Soup
- Sweet Potato Soup with Tomato and Lentil
- Pumpkin Soup with Bell Pepper
- Beetroot Soup with Blood Orange and Coconut
- Roasted Carrot and Zucchini Soup
- 1 small hokkaido squash
- 1 apple
- 1 onion
- 1 clove of garlic
- 1 small piece of ginger
- 1 tsp coconut oil
- ½ cup of oat cream or coconut milk
- 1 tsp turmeric
- 2 tablespoons fresh rosemary leaves
- 3 cups of vegetable broth or water
- chili, salt, pepper
- 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, then sauté for 5 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!