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Pumpkin Apple Soup Recipe (Vegan)

Vegan Pumpkin Apple Soup- a variation of regular pumpkin soup with the tartness of apples balancing the sweetness of pumpkin. Easy to make in 30 minutes!
Course Appetizer, Dinner
Cuisine American, Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Praneetha A Goutham

Ingredients

Main Ingredients

  • 1 tbsp olive oil - , extra virgin
  • 1 medium size onion - , any variety
  • 1 large clove garlic - , or 1 tbsp garlic powder
  • 2 cups diced pumpkin cubes
  • 1 cup chopped green apple
  • 1 tbsp crushed black pepper - , more or less as per taste
  • salt - to taste

To Garnish (optional)

  • coconut milk
  • 1 tbsp chopped coriander leaves - or parsely
  • 2 tbsp pumpkin seeds (dried)
  • 1/2 tbsp red chilly flakes

Instructions

  • Heat a tbsp olive oil in your skillet. Add in the chopped garlic and onion. (I used garlic powder instead of garlic only while simmering the soup)
  • You can either cook these until they soften or you can let them caramelise a bit. Caramelised onion and garlic give a different taste to the soup.
  • Next, add in the cubed pumpkin. You can roast them until they turn slightly brown or can simply cook them until they soften. Roasted pumpkin add in a different taste than the simply cooked ones.
  • After a minute or so, add the chopped green apple. Add a cup of water or vegetable stock and let the pumpkin and apple cook, until they soften.
  • Once they are cooked well, either use a hand blender (immersion blender) or a stand blender (mixie) to blend the ingredients until completely smooth. If you are using a stand blender, transfer the ingredients to blend only after they cool down.
  • If you have blended using a stand blender, transfer the soup to a pot, add in crushed pepper, salt and red chilli flakes (if using). Simmer the soup for about 3-4 minutes. If you have blended using an immersion blender, just add in the spices and simmer the soup in the same deep-bottom pan.
  • Serve the pumpkin apple soup in bowls, topping with some pumpkin seeds, coconut milk, extra pepper or red chilli flakes.
  • Serve it hot with bread or crackers.

Notes

  1. You can use any variety of pumpkin, including butternut squash. I have used Hokkaido (Red Kuri squash) in this recipe.
  2. I would suggest using green apple specifically since they give a nice tart and balance the sweetness from pumpkin
  3. Adjust the spice and salt as per your taste. You can additionally use any other spices as per your choice.