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. curried apple pumpkin soup .

The warming effects of curry, cinnamon, ginger, and cloves combined with the seasonal flavors of pumpkin and apples make this thick and hearty soup a perfect meal during the crisp Fall months.

Ingredients (serves one ~2 cups)

  • 1 cup vegetable broth
  • ½ cup canned pumpkin puree
  • 1 tsp. coconut oil
  • ½ apple (any variety), thinly sliced
  • ¼ of a white onion, sliced
  • 1 tsp. curry powder
  • ½ tsp. cinnamon
  • ½ tsp. cumin
  • dash of ginger, cloves, nutmeg


  1. Begin by heating a small skillet over medium heat. Add coconut oil. When it melts and becomes hot, toss in the onions and cook until they begin to brown; ~ 3 minutes.
  2. Stir in the apple slices. Cook until they begin to soften; ~3 minutes.
  3. Add your spices, stirring well to ensure everything is evenly coated.
  4. Reduce heat to low, cover the skillet, and continue cooking for ~ 5 minutes.
  5. In the meantime, combine broth and pumpkin in a small saucepan set over medium heat.
  6. When the broth begins to bubble, add the apple/onion mixture and bring the whole thing to a boil.
  7. Once it begins to boil, cover the saucepan, reduce the heat to medium-low, and allow it to simmer for another 15-20 minutes, stirring occasionally.
  8. After 20 minutes, remove the saucepan from the stove and allow it to cool slightly. Pour the contents into a blender and blend until smooth. An immersion blender would also work.
  9. Empty into a bowl and enjoy!

You can visit this post for more detailed instructions.

Happy Eating!


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