Spiced Apple & Pumpkin Soup
Here in Vancouver, the crisp air has come to make our noses red while not yet being cold enough to keep us indoors. I must say, our autumn so far has been picturesque. The maple trees are bright and full of red, yellow and green. The streets snow of leafs and evening comes way too soon. Pumpkins are obviously a mascot for the season. Plump and versatile. There are so many ways to use a pumpkin from decoration to sweet and savory dishes.
Being from British Columbia, we are blessed with bountiful options of apples as well during this season. I can’t even tell you how many different varieties of apples we have and, to be honest, most look the same to me. Nonetheless, apples are a fall staple similar to pumpkin. Whether looking to make sweet or salty dishes, apple can be used a number of different ways. So, why not add the pumpkin and apple together?
Check out this spiced apple and pumpkin soup to get you into the Autumn spirit.
This soup is great to make in batches. It freezes well and is perfect for those long days where you don’t feel like putting much effort into dinner. Just pull this out and reheat in a pot.
I like to garnish with pumpkin seeds, and a dollop of sour cream. If you are vegan, this recipe is very easy to make without the cream. You can also shift the flavors by adding goat cheese with some dried cranberries or pomegranate seeds.
If you have leftovers, you can also make this soup into a delicious topping for pasta. Make a roux, pour some reheated soup and grated cheese of your preference and throw onto some cooked pasta. Voila! You have a delicious pasta dish. The options are endless.
Spiced Apple and Pumpkin Soup
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- 1 tablespoon grapeseed Oil
- 2 teaspoons salt plus some to taste
- 2 teaspoons pepper plus some to taste
- 2 whole gala apples pitted and diced
- 3 cups pumpkin diced
- 1 large shallot diced
- 1/2 large sweet onion diced
- 2 teaspoon dried sage
- 1 teaspoon cayenne pepper
- 1 1/2 tablespoon all spice
- 11/2 tablespoon Fresh Ginger finely diced
- 2 cloves garlic finely diced
- 3 cups vegetable stock
- 1/2 cup heavy cream If vegan, add almond, soy or other form of milk to add a creamy texture
Ingredients
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Directions:
In a large pot on medium heat, add oil, shallots, ginger, garlic, onion, apple and diced pumpkin. Add allspice, cayenne, and sage. Cook for 5-10 minutes. Add vegetable stock and cook mixture until apples and pumpkin are soft and tender. Puree with a blender and put through a sieve. Place back on stove and add additional stock if too thick and heavy cream or cream alternative. Allow to simmer to develop flavors. Season to taste and serve with your favorite toppings.
It’s as easy as that!
