Pumpkin Apple Soup
Recipe by: Chelsey PeCoy, Founder of Lighthearted Kitchen
Get your daily dose of antioxidants and vitamins A, C and E with this cozy pumpkin apple soup recipe we’ll be making all season long 🍂
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups canned or freshly roasted pumpkin puree
- 4 cups chicken bone broth
- 1 cup diced local Honeycrisp apples
- 1/2 cup raw cream
- 2 sprigs of fresh thyme
- 4 to 5 fresh sage leaves, chopped
- Zest of one fresh citrus
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 cup roasted pumpkin seeds for garnish
- 4 to 6 slices of crispy prosciutto
- Salt and black pepper to taste
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic. Sauté for a few minutes until they become soft and fragrant.
- Add the diced apples to the pot and continue to cook for another 2 to 3 minutes, allowing them to soften.
- Pour in the bone broth and add the fresh thyme. Bring the mixture to a boil. Reduce the heat, cover the pot, and let it simmer for about 15-20 minutes, or until the apples are tender.
- Remove the thyme sprigs from the pot and discard them.
- Stir in the pumpkin puree and raw cream into the soup. Warm the soup over low heat, being careful not to boil it after adding the cream.
- Season the soup with salt, black pepper, ground nutmeg, and ground cinnamon to taste. Stir in the fresh citrus zest for a bright twist.
- Use an immersion blender to puree the soup until it’s smooth and creamy.
- In a small skillet, heat a bit of olive oil over medium heat. Add the chopped sage leaves and sauté for a minute or two until they become crispy. Remove them from the skillet and set them aside.
- To serve, ladle the Pumpkin Soup into bowls and garnish each serving with a sprinkle of roasted pumpkin seeds and a piece of crispy prosciutto.