Pumpkin and Apple Soup
By 
You’ll Need
- 2 cooking pumpkins (the small ones), peeled and cut into chunks (approximately 3 lb)
- 2 Tbsp Canola oil
- 3 cloves garlic, roughly chopped
- 2 Tbsp Canola oil
- 1 onion, halved and thinly sliced
- 4 apples, cored and chopped
- 1 tsp nutmeg
- 1 tsp cinnamon
- 6–8 cups vegetable or chicken stock
Prep and Cook
- Preheat oven to 375 degrees.
- In roasting pan or baking sheet, toss pumpkin chunks with 2 Tbsp oil and garlic.
- Bake for approximately 45 minutes, tossing pumpkin and garlic once during cooking time.
- Meanwhile, in a large soup pot or Dutch oven, sauté onion and apples in 2 Tbsp Canola oil until soft.
- Once cooked, add pumpkin and spices to the soup pot.
- Using a hand blender, food processor, or potato masher, blend all ingredients together until smooth.
- Add stock to the large pot and bring soup to a boil.
- Reduce heat and simmer for approximately 30 minutes.
