• Water Warmer Pumpkin & Apple Spiced Soup

    Water Warmer Pumpkin & Apple Spiced Soup

    – 6 cups pumpkin flesh, cut into cubes
    – 2 onions, chopped (about 2 cups)
    – 1 cup carrot, peeled and chopped
    – 2 cups apple chunks, peeled and cored
    – 4 garlic cloves, minced
    – 4 cups chicken stock
    – 1⁄2 cup full-fat coconut milk; 1⁄2 tsp. dried thyme
    – 1⁄4 tsp. ground sage
    – 1 tbsp. smoked paprika
    – 1⁄2 tsp. ground cumin
    – 1 pinch cayenne pepper
    – 1 pinch cinnamon
    – 2 tbsp. Coconut Oil
    – Sea salt and freshly ground pepper to taste

    – Heat some cooking fat in a large saucepan over a medium-high heat.
    – Add the onions and garlic. Cook for 3-4 minutes, until softened.
    – Add the pumpkin, carrot, and apple, and cover with the chicken stock.
    – Add the cumin, thyme, sage, paprika, cayenne pepper and season with salt and pepper to taste.
    – Bring the soup to a boil, then lower the heat to medium and let it simmer 30 to 40 minutes or until the vegetables are soft.
    – Using a food processor, process in batches to the consistency of a purée.
    – Bring the soup back to the saucepan. Add the coconut milk, combine and season again with salt and pepper to taste. Warm up the soup again a little bit.

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