Have you noticed I am on a soup trip here? When is cold all I want is soup! Warm, steaming, comforting, like an Apple Pumpkin soup!
This soup is REALLY easy to make, but it’s so good you are going to want it all the time! I used Cardamom as my main spice, but you can experiment with Cumin, or Cinnamon, or Nutmeg…or all of them mixed together!
It’s a bit like an Apple pie and a Pumpkin pie made into a soup!!
As you know I use fresh ingredients from the Farmers Market as much as I can, and the good news is most farmers offer their pumpkins already peeled and cubed, so you do not have to do any work at all.
For the choice of pumpkin I would also be creative. I love Kabocha, because of the extra sweetness and dry texture, that makes it so good to cook with.
- 1 whole kabocha pumpkin, peeled, seeded and cubed.
- 2 organic apples, Golden Delicious preferably.
- 1 cup almond flour
- ¼ cup of ghee
- 1 pinch of cardamom powder
- 1 pinch ground black pepper
- Toast almond flour lightly in a non stick skillet for about ¾ minutes on high flame.
- Peel and core the apples and cut into thick slices.
- Melt the ghee in the bottom of a heavy pot , then add the apples and let wilt for about 5 minutes on a medium flame.
- Now add the pumpkin and also let sautee for a few minutes raising the flame.
- When the apple and pumpkin seem to have got a nice color and are getting softer, add in the almond flour and about 2 quarts of water.
- Lower the flame and let cook for about ½ hour.
- At this time you can just take an immersion blender and blend the soup until very smooth.
- Serve immediately garnishing with a dollop of coconut cream.
If you enjoyed this soup have a look at my community e-book WINTER SOUPS with 52 awesome new recipes for you! The best soup recipes on the internet form the best bloggers!