Creamy Pumpkin Apple Soup
A warming and flavorful soup blending the natural sweetness of pumpkin and apple with the rich creaminess of coconut milk and the savory depth of soy sauce, brightened by fresh lime juice. A perfect autumn comfort food with an Asian-inspired twist.
Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 inch fresh ginger grated
- 4 cups fresh pumpkin peeled and diced (about 1.5 lbs)
- 2 medium apples peeled
- 4 cups chicken broth or vegetable broth
- 1 can (13.5 oz) full-fat coconut milk can be light for fewer calories
- 2 tablespoons soy sauce low-sodium preferred
- 1 tablespoon fresh lime juice
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic and grated ginger, and cook for another minute until fragrant.
- Stir in the diced pumpkin and apples. Cook for 5-7 minutes, stirring occasionally, until slightly softened.
- Pour in the chicken broth (or vegetable broth), coconut milk, soy sauce, and lime juice. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer, cover, and cook for 15-20 minutes, or until the pumpkin and apples are very tender.
- Carefully transfer the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth and creamy. Be cautious when blending hot liquids.
- Return the blended soup to the pot. Taste and season with salt and black pepper as needed. Reheat gently if necessary.
- Serve hot, garnished as desired.
Notes
For a vegetarian or vegan option, ensure you use vegetable broth instead of chicken broth. Garnish with fresh cilantro, toasted pumpkin seeds, a swirl of extra coconut milk, or a pinch of red pepper flakes for a little heat. Taste and adjust seasoning after blending.