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:

1. 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.
2. Add the diced apples to the pot and continue to cook for another 2 to 3 minutes, allowing them to soften.
3. 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.
4. Remove the thyme sprigs from the pot and discard them.
5. 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.
6. Season the soup with salt, black pepper, ground nutmeg, and ground cinnamon to taste. Stir in the fresh citrus zest for a bright twist.
7. Use an immersion blender to puree the soup until it’s smooth and creamy.
8. 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.
9. 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.