If you ask anyone which produce they associate with autumn, chances are they will say apples and pumpkin. What most don’t know is that they actually pair well together. Apples and pumpkin are both sweet but on different levels, which adds incredible depth to this soup. The chipotles give it a spicy kick that I love, but it’s not necessary. My kids have been eating this soup, without the chipotles, since before they could walk. It’s definitely a crowd-pleaser.
Ingredients, Makes 1-1/2 quarts
1 tbsp (15 ml) olive oil
1 clove garlic, minced
1 apple, peeled and cubed (I used a gala apple, but try to use a sweet apple as well like a sonya, jonagold, cameo or fuji)
2 ribs celery, coarsely chopped
3 cups (400 g) peeled and cubed pumpkin
2 cups (480 ml) vegetable broth
¾ cup (180 ml) coconut milk, optional
1 (7-oz [198-g]) jar chipotle chilies in adobo sauce, chopped, for garnish
Whipped Coconut Cream (page 180), for garnish
Small handful fresh cilantro, chopped, for garnish
– Heat the olive oil in a large stockpot and sauté the garlic for 2 minutes until it becomes fragrant. Add the diced apple and celery and sauté for an additional 2 minutes. Add the pumpkin and vegetable broth. Bring to a boil then reduce the heat and allow to simmer for 20 minutes, or until the vegetables are tender.
– Blend with an immersion blender, or in a blender in batches, until smooth. Return to the stovetop, add the coconut milk to make soup extra creamy if desired. Bring to a quick boil, then reduce the heat and simmer for 5 more minutes. Purée one more time if not completely smooth.
– Serve with chopped chipotles, whipped coconut cream and fresh cilantro.
NUTRITION PER 1 CUP (240 ML) SERVING WITHOUT GARNISHES: CALORIES 145 FAT 10.2 G CARBOHYDRATES 12.8 G FIBER 3.6 G PROTEIN 3.2 G
Recipe from: Awesome Vegan Soups by Vanessa Croessmann, Page Street Publishing Co. 2017
Photo credit: Vanessa Croessmann