Winter Warmer: Curried Pumpkin and Roasted Apple Soup


This is one of my favourite soups to make, especially when I have guests over. It’s great for the winter months since it has a wonderful way of warming the soul!

Prep time: 20 minutesIMG_20140216_233341
Cooking time: 40 minutes

1 medium pumpkin, chopped
1 small acorn squash, chopped
1lb of carrots, chopped
1 large onion, chopped
1 cup of pureed roasted apple
4 cloves of garlic, diced
1 tsp of powered ginger
1 tsp of cumin
1 tsp of sea salt
1/2 tsp of turmeric
1/4 tsp of nutmeg
1/4 tsp of cinnamon
3 tbsp of olive oil

1 litre of vegetable stock (give or take depending on the desired consistency of the soup). You can make your own stock, or you can use vegetarian stock for those who want their meal to be vegetarian. I used a vegetable stock that we made in the kitchen.

Start off by sautéing the onions and garlic in the olive oil until they’re clear in colour.

Ready for the week! Curried Pumpkin soup to go! @love_ur_insides
Stir in spices allow to cook for a minute. Add the vegetables and stir for 5 minutes while the spices coat the vegetables. Add the vegetable stock and bring to the boil then simmer for 30-40 minutes until vegetables are soft. Take the soup off of the heat and add the apple puree before putting everything into a blender. Blend to the consistency you like (thick and chunky would need less time in the blender than smooth would do). Then serve and enjoy.

 

Voila!
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