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.
Toasted apple blended with pumpkin topped with cinnamon toasted walnuts, fresh thyme and pomegranate arils. This just might become your favorite autumn meal.
Yields1 ServingPrep Time20 minsCook Time30 minsTotal Time50 mins
15Organic Pumpkin
2Organic Granny Smith Apples, skinned, cored and diced
Begin by warming your oven to 350°F. Prepare cookie sheet with parchment paper. Mix all walnuts with melted ghee and cinnamon.
2
Place 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
3
Warm 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.
4
Bake for 15 minutes and remove from oven.
Soup
5
Head 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.
6
Transfer ingredients from pot to blender. Top with 1/2 cup toasted walnuts. Blend on high for 2 minutes or until smooth.
7
If you soup is too thick, continue to add more vegetable stock until it reaches your preferred consistency.
Toppings
8
Grind the remaining 1/4 cup toasted walnuts.
9
Place ground walnuts, fresh thyme and pomegranate arils on top of soup. Serve immediately.
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Ingredients
15Organic Pumpkin
2Organic Granny Smith Apples, skinned, cored and diced
Begin by warming your oven to 350°F. Prepare cookie sheet with parchment paper. Mix all walnuts with melted ghee and cinnamon.
2
Place 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
3
Warm 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.
4
Bake for 15 minutes and remove from oven.
Soup
5
Head 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.
6
Transfer ingredients from pot to blender. Top with 1/2 cup toasted walnuts. Blend on high for 2 minutes or until smooth.
7
If you soup is too thick, continue to add more vegetable stock until it reaches your preferred consistency.
Toppings
8
Grind the remaining 1/4 cup toasted walnuts.
9
Place ground walnuts, fresh thyme and pomegranate arils on top of soup. Serve immediately.
Diagnosed with Celiac Disease eleven years ago, I've been on a journey discovering what it means to be truly healthy. Join me as I share my personal fitness goals, gluten free recipes I've tried, travel tips, curly hair product reviews and all things creative.
AuthorJennifer LeighCategoryDinner, Lunch
