Roasted Apple Pumpkin Soup (GF)
September 17, 2019
A fall flavored soup that's healthy and hearty. Toasted apple blended with pumpkin topped with cinnamon toasted walnuts, fresh thyme and pomegranate arils. This just might become your favorite autumn meal.
Gluten Free, Dairy Free and Paleo Friendly
- Prep: 20 mins
- Cook: 30 mins
- Yields: 4 Servings
Ingredients
2 Organic Granny Smith Apples, skinned, cored and diced
1 Medium Organic Onion, chopped
2 Cloves Organic Garlic, chopped
1 1/4 cup Organic Vegetable Stock
pinch Ground Black Pepper, to taste
Toasted Walnuts
3/4 cup Walnuts, toasted & separated
1 tbsp Clarified Butter/Ghee, melted
Toppings
Directions
Toasted Walnuts
1Begin by warming your oven to 350°F. Prepare cookie sheet with parchment paper. Mix all walnuts with melted ghee and cinnamon.
2Place in a single layer on cookie sheet. Bake for 10 to 15 minutes stopping often to sift walnuts to keep them from burning. Remove from oven and allow to cool.
Roasted Apples
1Warm oven to 425°F. Prepare second cookie sheet with parchment paper. Place diced apples on sheet and drizzle 1 Tablespoon of olive oil on top.
2Bake for 15 minutes and remove from oven.
Soup
1Head large pot over medium heat. Add 1 Tablespoon olive oil. Saute garlic and onion for about 5 minutes. Add apples, pumpkin, vegetable stock and seasonings. Bring to a boil and then lower heat to simmer for 15 minutes. You may need to add more vegetable stock as this cooks. Be careful not to add too much or your soup will be runny.
2Transfer ingredients from pot to blender. Top with 1/2 cup toasted walnuts. Blend on high for 2 minutes or until smooth.
3If you soup is too thick, continue to add more vegetable stock until it reaches your preferred consistency.
Toppings
1Grind the remaining 1/4 cup toasted walnuts.
2Place ground walnuts, fresh thyme and pomegranate arils on top of soup. Serve immediately.
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