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.
Notes
To peel the pumpkin you can use a sharp knife or you can try to cut it in thick slices and then use a potato peeler. Either way it easier to cut it into pieces first and then take off the skin.
Recipe by The Nourished Caveman at https://thenourishedcaveman.com/apple-pumpkin-soup