Vegan Pumpkin Soup with Leeks, Pears, and Apples
Lovely Pumpkin Soup recipe with apples and pears, pureed with cinnamon, ginger and nutmeg for a fabulous taste. Garnish with roasted pumpkin seeds. Gluten free and vegan.
Ingredients
- 1 tbsp. coconut oil
- 1 cup finely chopped onion
- 1 heaping teaspoon minced garlic from a jar or 2 large cloves fresh garlic, minced
- 1 leek green top removed, diced
- 1 cup apple unpeeled, chopped, I used 2
- 3 pears unpeeled
- 3 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/2 tsp. salt plus more to taste
- 32 oz. ctn. low-sodium vegetable broth
- 2 15-oz. cans pumpkin puree
- 1 cup coconut milk or almond milk
- cayenne pepper for garnish, if desiered
- Fresh herbs, such as dill, thyme, marjoram or parsley, for garnish for garnish
- toasted pumpkin seeds for garnish
Instructions
- In a medium-large stock pot (3-5 quarts), heat the coconut oil over medium-high heat.
- Add the onion and leek, and cook for 7-8 minutes, or until the onion is translucent.
- Add the pears, apples, garlic, spices and salt, and cook for 5-7 minutes, stirring constantly, until the pears and apples are softened.
- Add the vegetable broth.
- Bring the mixture to a boil and then turn down to a simmer for about 15-20 minutes, or until the apple pieces are fork tender.
- Stir in the pumpkin puree, then the coconut milk.
- Using an immersion blender, puree the mixture until smooth.
- Heat over low heat, stirring constantly, to desired temperature.
- Add salt and pepper to taste.
- Garnish with roasted pumpkin seeds, and herbs of your choice.
Notes
NOTE: To roast pumpkin seeds, scatter seeds in a baking dish. Bake at 350° for 5-10 minutes.
NOTE: The seeds will start popping after about 7 minutes. Pat dry to use as a garnish.
NOTE: The original recipe called for cayenne pepper as a garnish. Use as desired.
Recipe inspired from Dairy Free Cooking.
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