Autumn and fall season brings us many different fruits and vegetables that provides us the minerals we need such as antioxidants, beta carotene (orange pigments) and much more.
Pumpkin, apples, pears, carrots, cruciferous vegetables and more provides us with tons of energy we need to get through the season.
Did you ever know appels can also be added to make soups and creams?
In this recipe, I experimented with making an autumn pumpkin and apple cream soup that will make you wanting more! All of the flavors will make your body feel uplifted and satisfied!
Ingredients
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1 tsp coconut oil
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1/2 cup finely chopped onion
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2 cloves of garlic chopped
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1/2 inch ginger chopped
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1/2 tsp dried thyme
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1 Tablespoon dried turmeric
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1 cup pumpkin puree (Make this ahead of time. Homemade: peel, cut and boil pumpkin in water until soft, drain water and create a pumpkin mash.
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1 apple chopped
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1 tsp amino liquids or coconut amino (alternative of soy sauce)
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1/4 cup cashews, or for nut free use 1/2 coconut cream
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2 cups veggie broth or water added mix of herbal condiments
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1/2 tsp salt
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1 Tbsp of cayenne or red hot chili chopped
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Garnish with oven roasted or dehydrated kale chips and pumpkin seeds
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Naturally conserve your soup by adding 15 drops of Silver Immune. This will help it last 3-10 times longer! Learn why olgajob.com/products
Instructions
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Prepare your pumpkin puree ahead of time. Peel, cut and boil pumpkin in water until soft, drain water and create a pumpkin mash. Set aside.
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Saute onion, garlic, ginger, chili and a pinch of salt with coconut oil for 5 min.
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Add the turmeric, thyme, cayenne, pepper, pumpkin puree, apple, cashews, amino liquids, vegetable broth and salt and mix well. Saute for 15 minutes.
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Blend using immersion blender or regular blender(carefully). Taste and adjust salt. Serve garnished with kale chips and pumpkin seeds.
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Store: If Silver Immune is added, this will help it to last 3-10 times longer! Learn why olgajob.com/products Refrigerate for up to 4-7 days. Freeze for up to a month.
Enjoy!
