Apple Pumpkin Soup
Recipe type: Soup
Cuisine: Paleo
Serves: 4
This Apple Pumpkin Soup is like Apple Pie and Pumpkin pie made into soup!
  • 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
  1. Toast almond flour lightly in a non stick skillet for about ¾ minutes on high flame.
  2. Peel and core the apples and cut into thick slices.
  3. 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.
  4. Now add the pumpkin and also let sautee for a few minutes raising the flame.
  5. 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.
  6. Lower the flame and let cook for about ½ hour.
  7. At this time you can just take an immersion blender and blend the soup until very smooth.
  8. Serve immediately garnishing with a dollop of coconut cream.
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