A perfect fall soup for all our pumpkins! 🍂🍁🎃Inspired by a Rachel Ray recipe I made years ago, but adapted to my personal taste and made it a bit healthier over the years. This can be made vegan/vegetarian too. The cran-apple chili topping brings it to the next level!

AUTHOR

Rebecca Jansen

CATEGORY

Soups

SERVES

8

Fast.Eat.Live.

Phase 3
INGREDIENTS

Soup

  • 4 cups fresh cooked pumpkin
  • 1 tsp thyme
  • 1/2 tsp sage
  • 1 tsp parsley
  • 1/2 tsp salt
  • 2 Tbs olive oil
  • 2 T butter
  • 4 cups chicken broth (up to 6 if you like it thinner) (may replace with vegetable broth)
  • 1 1/2 cup half & half or heavy cream (or milk alternative)
  • 1 chopped onion
  • 2 stalks celery chopped
  • 1/8 cup arrowroot powder
  • 1/2 tsp nutmeg
  • 1/3 cup pumpkin seeds

Cranberry-Apple Topping

  • 1/2 lemon juiced
  • 1 1/2 cup chopped apple
  • 1/3 cup red onion
  • 1/2 cup dried cranberries
  • 1/2 tsp cinnamon
  • 1 tsp chili powder
DIRECTIONS
  1. Purée cooked pumpkin until smooth in a blender.
  2. Heat oil In a large pot and add celery, onions and herbs. Sauté until tender.
  3. Add chicken broth and pumpkin and bring to a boil.
  4. Reduce to simmer for 30 min.
  5. While soup cooks mix your cranberry apple topping ingredients in a bowl and set aside.
  6. Toast pumpkin seeds in a dry skillet for just a couple minutes until fragrant and toasty
  7. When soup has simmered for 30 min, whisk in arrowroot powder in and stir until thick.
  8. Lastly, add milk and nutmeg and turn off heat.
  9. Ladle soup and top with about 2 tablespoons cranberry apple topping and a few pinches of toasted pumpkin seeds!