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For a cozy fall meal, try the Harvest Pumpkin & Apple Soup. This soup warms your soul. It blends sweet apples and rich pumpkin. You can make it in just 30 minutes. This recipe serves four and is perfect for chilly days. - 2 cups pumpkin puree (canned or roasted) - 1 large apple, peeled and chopped (preferably Granny Smith) - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup coconut milk - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 2 tablespoons olive oil - Salt and pepper to taste - Optional: toasted pumpkin seeds for garnish - Fresh parsley, chopped for garnish Each ingredient plays a role. Pumpkin brings creaminess, while apple adds sweetness. Onion and garlic give depth. The spices warm the soup with cozy flavors. Coconut milk makes it rich and smooth. You can change some ingredients to fit your taste. Use butternut squash instead of pumpkin for a slight twist. Swap the Granny Smith apple for a sweeter option, like Fuji. If you prefer a different base, try chicken broth instead of vegetable broth. For a nut-free version, skip the coconut milk and use oat or almond milk. This way, you can enjoy the soup your way. Start by gathering your ingredients. You will need pumpkin puree, apple, onion, garlic, vegetable broth, coconut milk, and spices. Peel and chop the apple. Dice the onion and mince the garlic. This prep makes cooking smooth and quick. 1. Heat the olive oil in a large pot over medium heat. 2. Add the diced onion. Sauté it until it turns soft and clear, about 5 minutes. 3. Stir in the minced garlic and chopped apple. Cook for 3 more minutes until you smell a lovely aroma. 4. Now, add the pumpkin puree, vegetable broth, cinnamon, nutmeg, salt, and pepper. Mix everything well. 5. Bring the soup to a boil. Then, lower the heat and let it simmer for 15 minutes. This helps the flavors blend nicely. After simmering, remove the pot from heat. Pour in the coconut milk and stir it in well. For a smooth texture, use an immersion blender to blend the soup until creamy. If you don't have one, blend it in batches with a regular blender. Taste your soup and see if it needs more salt or pepper. Adjust the seasoning to your liking. This step ensures every spoonful is delicious. Serve hot and enjoy this warm and comforting soup. For the full recipe, check out the details above. To make your Harvest Pumpkin & Apple Soup truly shine, focus on the spices. Ground cinnamon and nutmeg add warmth. You can also try adding a pinch of cayenne for some heat. If you love herbs, a sprinkle of thyme or sage brings earthiness. Always taste as you go. This lets you adjust flavors to your liking. Garnishes can make your soup look special. Toasted pumpkin seeds add crunch. They also give a nice visual contrast. Fresh parsley brightens the dish and offers a fresh taste. You could try a drizzle of coconut milk on top. This adds creaminess and looks inviting. For a twist, add a swirl of balsamic glaze for flavor and flair. One common mistake is overcooking the soup. After adding coconut milk, warm it gently. Boiling can change its texture. Another mistake is not blending well. A smooth soup feels rich and comforting. If you don’t have an immersion blender, blend in batches. Lastly, check seasoning before serving. A little salt can enhance all flavors. Follow these tips for a perfect bowl of soup. {{image_2}} You can change up the pumpkin soup quite a bit. Use sweet potatoes instead of pumpkin for a twist. They add a rich flavor and creaminess. You might also try butternut squash, which gives a nice sweetness, too. If you want a bit of spice, add some ginger or chili flakes. You can even swap the apple for pears for a sweeter taste. This soup is easy to make vegan or gluten-free. The base is already dairy-free with coconut milk! Just make sure your vegetable broth is gluten-free. If you want more protein, add some cooked lentils or chickpeas. They blend well and make the soup heartier. You can also use almond milk instead of coconut milk for a different taste. When serving, consider topping it with toasted pumpkin seeds. They add crunch and flavor! A sprinkle of fresh parsley gives a pop of color. Serve the soup with warm, crusty bread for a complete meal. Pair it with a simple salad for a light side. You can even make it a cozy dinner by adding grilled cheese sandwiches. Enjoy your warm bowl of goodness! To store your leftover soup, let it cool first. Use an airtight container. Glass or plastic containers work well. Fill the container with soup, leaving some space at the top. This helps prevent spills. Seal the container tightly and place it in the fridge. Your soup will stay fresh for about three to four days. If you want to keep your soup longer, freezing is a great idea. Use freezer-safe containers or bags. Pour the cooled soup into the container, again leaving space at the top. Label the bags with the date and type of soup. You can freeze it for up to three months. When you're ready to eat, just thaw it overnight in the fridge. To reheat your soup, you can use the stovetop or microwave. If using the stovetop, pour the soup into a pot. Heat it on medium-low, stirring often. This helps it warm evenly. If using the microwave, place the soup in a microwave-safe bowl. Heat in short bursts, stirring in between. This prevents hot spots. Enjoy your warm soup! For the full recipe, check out the Harvest Pumpkin & Apple Soup. You can serve many things with pumpkin soup. I like to pair it with crusty bread. A warm baguette or sourdough is great for dipping. You can also add a side salad. A simple green salad with a light dressing works well. For a heartier meal, try a grilled cheese sandwich. The gooey cheese mixes well with the soup's warmth. Pumpkin soup lasts about three to five days in the fridge. Store it in an airtight container. Make sure it cools down first before you put it in the fridge. This keeps it fresh and safe to eat. Always check for any off smells or changes in texture before you enjoy it again. Yes, you can make pumpkin soup ahead of time. It actually tastes better the next day. The flavors blend and deepen overnight. Just store it in the fridge after it cools. You can also freeze it for up to three months. Just thaw it overnight in the fridge before reheating. For the best taste, reheat gently on the stove. For a full recipe, check out the Harvest Pumpkin & Apple Soup. In this post, we explored making harvest pumpkin and apple soup. We covered key ingredients, cooking steps, and tips for delicious flavors. Remember to experiment with substitutions and variations to create your perfect dish. Storing leftovers and reheating properly ensures you enjoy this soup longer. Don’t forget to try out different garnishes and pairings to enhance your meal. Follow these steps, and you’ll impress your family and friends with your cooking skills. Enjoy making this tasty, seasonal soup!

- Fall Soup Recipes to Warm Your Soul

Warm up your fall with this delicious Harvest Pumpkin & Apple Soup! This creamy blend of pumpkin and tart apples is perfect for cozy evenings. Simple to make with just a few ingredients, like coconut milk and spices, it’ll become your go-to comfort food. Discover how to prepare this seasonal favorite and impress your family with a bowl of warmth. Click through to explore the full recipe and enjoy the flavors of autumn!
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Ingredients
  

2 cups pumpkin puree (canned or roasted)

1 large apple, peeled and chopped (preferably Granny Smith)

1 medium onion, diced

2 cloves garlic, minced

4 cups vegetable broth

1 cup coconut milk

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

2 tablespoons olive oil

Salt and pepper to taste

Optional: toasted pumpkin seeds for garnish

Fresh parsley, chopped for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and chopped apple, cooking for an additional 3 minutes until fragrant.

      Add the pumpkin puree, vegetable broth, cinnamon, nutmeg, salt, and pepper. Stir well to combine.

        Bring the mixture to a boil, then reduce the heat to low and simmer for about 15 minutes, allowing the flavors to meld.

          Remove the pot from heat and stir in the coconut milk, blending well.

            Using an immersion blender (or in batches with a regular blender), blend the soup until smooth and creamy.

              Taste and adjust seasoning if necessary.

                Serve hot, garnished with toasted pumpkin seeds and fresh parsley.

                  Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings