Pumpkin Sweet Potato Apple Soup
Ingredients
- 1 yellow onion, chopped
- 5 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 2 small sweet potatoes, chopped
- 6 carrots, chopped
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 honey crisp apples, chopped
- 1 teaspoon salt and pepper
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 14-ounce can pumpkin purée
- 6 cups vegan broth
- 1 14-ounce can full fat coconut milk
- 2 lemons, juiced
Preparation
Add 1 tablespoon coconut oil to a Dutch oven over medium-low heat.
Sauté onion, garlic, and ginger until fragrant, then add sweet potatoes and carrots. Cook for 5-7 minutes until tender, stirring occasionally to prevent sticking.
Add herbs, apples, and spices, and stir to combine.
Pour in broth and coconut milk, bring to a boil, reduce heat, and simmer for 15 minutes. Then squeeze in lemon juice.
Cool slightly and puree in batches using a blender or with an immersion blender.
Serve hot, garnished with toasted pumpkin seeds, dried cranberries, or crunchy roasted chickpeas.
Tips
This soup is creamy, comforting, and healthy, filled with potassium, vitamin A, and beta-carotenes.
For extra coziness, pair with a gluten-free vegan grilled cheese for dunking.
