Pumpkin Soup


2 T butter (optional)
1 onion
2 carrots
1 apple
1 T grated ginger
2 c pumpkin (I like kabocha)
3 c veggie broth
1/2 t nutmeg
1/2 t pumpkin pie spice
1/2 t cinnamon
1 t sugar (squirt maple syrup)
1/4 t salt
1/4 t black pepper
1 c coconut milk (leave this out if you want a stronger flavor)


Dice onion (Saladmaster cone 3) and add to preheated pot with butter.

After it begins to brown, add diced carrots, pumpkin, and apple (cone 3)

Add ginger (grated on cone 1).

Add broth and spices.

When veggies are soft, turn heat off and add coconut milk. Adjust spices and sweetness.

After it cools, slightly, use emmulsion blender or transfer in batches to blender.


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