- 2 Granny Smith apples, quartered
- 1 onion quartered
- 2 cloves garlic, crushed
- 1 tablespoon olive oil
- Pinch of salt
- 4 cups pumpkin puree
- 1/2 teaspoon cayenne
- 2 tablespoons Madhava Natural Sweeteners Organic Pure & Raw Honey
- 1 1/4 cups vegetable or chicken stock
- Garnish: pomegranate arils, pumpkin seeds, fresh parsley, black pepper
Ingredients:
Overview
With the autumn season comes cravings for warm and cozy dishes, and this easy soup recipe combines the flavors from pumpkin, apple and our Organic Pure & Raw Honey! We opted to use pumpkin puree instead of seeding and roasting an actual pumpkin, making this homemade pumpkin soup recipe even easier.
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Directions
- Preheat the oven to 400°F and line a baking tray with parchment paper.
- Arrange apples, onion and garlic on baking tray, drizzle with olive oil and sprinkle with salt, tossing to coat. Roast for 30 minutes, until apple is soft.
- Transfer roasted apple, onion and garlic to a large pot and add pumpkin puree, cayenne, honey and stock. Bring to a boil, reduce to low heat and simmer for 30 minutes.
- Puree the soup in a blender in small batches (1-2 cups), then return to pot and continue simmering for 30 minutes more.
- Pour into serving bowls, top with pomegranate, pumpkin seeds, parsley and pepper. Serve warm and store leftovers in an airtight container in the refrigerator for 1 week, or freezer for 1 month.
