Pumpkin-Apple Soup

Name: Pumpkin-Apple Soup
Ingredients: 1 sugar pumpkin, about 2 pounds; 1 1/2 tablespoons olive oil; 1 large onion, finely chopped; 2 medium celery stalks, finely diced; 2 medium tart apples, peeled, cored, and diced; 4 cups water with 1 vegetable bouillon cube, or other stock option (page 9); 1 teaspoon grated fresh ginger; 1 teaspoon good-quality curry powder; 1/2 teaspoon cinnamon; 1/4 teaspoon ground nutmeg; 2 cups rice milk, or as needed; 1/4 cup Silk creamer, optional; Salt and freshly ground pepper to taste; 1/2 cup chopped toasted almonds or cashews for garnish; Minced fresh parsley for garnish, optional

15 ingredients

29 steps

Ingredients

1 sugar pumpkin, about 2 pounds
1 1/2 tablespoons olive oil
1 large onion, finely chopped
2 medium celery stalks, finely diced
2 medium tart apples, peeled, cored, and diced
4 cups water with 1 vegetable bouillon cube, or other stock option (page 9)
1 teaspoon grated fresh ginger
1 teaspoon good-quality curry powder
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 cups rice milk, or as needed
1/4 cup Silk creamer, optional
Salt and freshly ground pepper to taste
1/2 cup chopped toasted almonds or cashews for garnish
Minced fresh parsley for garnish, optional

Directions

1

Preheat the oven to 375 degrees.
2

Halve the pumpkin lengthwise and place cut side up in a foil-lined shallow baking dish.
3

Cover with more foil.
4

Bake for 45 to 50 minutes, or until easily pierced with a knife.
5

This step can be done as much as a day ahead of time.
6

When cool enough to handle, scoop out and discard the seeds and fibers.
7

Peel and cut the flesh into large dice.
8

Heat the oil in a soup pot.
9

Add the onion and celery and saute over medium heat until golden.
10

Add the pumpkin, apples, water with bouillon cube, and seasonings.
11

Bring to a rapid simmer, then lower the heat.
12

Cover and simmer gently for 20 to 25 minutes, or until the pumpkin and apple are completely tender.
13

Transfer the solid ingredients to a food processor and puree completely, or leave it rather chunky.
14

You can also puree just half of the solid ingredients for a more textured soup, if you prefer.
15

Transfer back to the soup pot.
16

Or insert an immersion blender into the soup pot and process to the desired consistency.
17

Stir in enough rice milk to give the soup a slightly thick consistency.
18

Stir in the optional creamer, then season with salt and pepper and remove from the heat.
19

Serve at once, or allow the soup to stand off the heat for an hour or two.
20

Taste to adjust the seasonings, then heat through before serving.
21

Garnish each serving with a sprinkling of chopped nuts and parsley, if desired.
22

Per serving:
23

Calories: 172
24

Total fat: 8g
25

Protein: 4g
26

Fiber: 5g
27

Carbohydrate: 25g
28

Cholesterol: 0mg
29

Sodium: 60mg