loveandlemons4.6
Ginger-Apple Pumpkin Soup
This Ginger-Apple Pumpkin Soup recipe makes a delicious creamy soup with coconut milk, ginger, and cardamom. It's perfect for fall.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●blender
📝 Preparation Steps
1
Preheat oven to 400 degrees F.
2
Roast pumpkin or butternut squash. (I start by putting mine in the oven for a few minutes to soften so it's easier to cut). Cut in half and scoop out the insides (save & toast the seeds if you want). Drizzle with olive oil, salt and pepper and roast cut side up for ⏱️ 20 minutes, flip and roast cut side down for 20-30 or until the flesh is soft. Remove from oven, let cool, then peel the skin away from the flesh.
3
While the squash roasts, slice the apple and onion into wedges and arrange on a baking sheet. Drizzle with olive oil, salt and pepper, and roast for ⏱️ 20 minutes or until the edges turn golden brown. During the last ⏱️ 10 minutes or so, add the whole garlic cloves to the baking sheet.
garlic3 cloves
4
In a blender, add pumpkin mash, roasted onion, apple, garlic (remove the skins), coconut milk, ginger, cardamom, cayenne and salt. Puree until smooth. If it's too thick, add a bit of water or broth to thin and blend again. Taste and adjust seasonings. Store leftovers in the fridge for up to a few days.
garlic3 clovescoconut milk1 can
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