Pumpkin and Apple Soup
Pumpkin. Apple. Soup.
I know, I know. Another pumpkin recipe? I just can’t help myself. Remember this recipe for pumpkin chia pudding? Even though pumpkin is traditionally a fall staple, I actually eat it all year long. Low in calories, high in fiber and packed with good-for-you nutrition, canned pure pumpkin is an easy addition to smoothies, yogurt and oatmeal, just to name a few.
Come fall and cooler weather, I am all about warm soups. But not brothy, warm soups. Rich, creamy, full-bodied warm soups are where it’s at. And this recipe for pumpkin apple soup totally hits the spot.
Ingredients for 4-6 servings:
2-15oz cans pure pumpkin
3 granny smith apples, peeled, cored and sliced
1 large white onion, thinly sliced
1 tsp sugar
2 tbsp olive oil, divided
2 cups milk [low fat, whole or almond work well] or more depending on desired consistency
½ cup vegetable stock
salt and pepper to taste
- Heat olive oil in a heavy bottomed or nonstick pan, place onions and sugar in pan and stir to coat
- Preheat oven to 350 degrees
- Toss sliced apples with 1 tbsp olive oil and bake until just soft, about 15 minutes [using a silicone nonstick sheet can help prevent the apples from sticking]
- While the apples are baking, caramelize the onions over low heat until golden brown, about 20-30 minutes
- Set aside a quarter of the caramelized onions for garnish
- In a powerful blender, combine baked apples, caramelize onions and vegetable stock
- Add pumpkin pureé and continue to blend, adding milk in ½ cup increments until the soup is your desired consistency
- Serve warm, garnished with caramelized onions and my warm savory almonds
I’m obsessed with pairing different textures in dishes. I swear by it and it’s [usually!] a hit with guests. This soup is impossibly smooth and creamy, and pairs amazingly well with the addition of sweet caramelized onions and crunchy salty almonds. What’s your favorite fall soup? I’d love to hear how you like this recipe if you try it at home! Hope you enjoy…