- 4
- 40 mins
Ingredients
- 1 T. olive oil
- 1 cup finely chopped onion
- 1 clove garlic, finely chopped
- 1 medium-sized leek, white parts only, chopped
- 1 cup chopped apple or pear
- 3 T. sugar
- ¾ t. ground cinnamon
- ½ t. ground ginger
- ¼ t. ground nutmeg
- ½ t. salt, plus more to taste
- 1 15-ounce can low-sodium vegetable broth
- 2 cups water
- 2 15-ounce cans pumpkin puree
- ½ cup coconut milk
- ½ cup almond milk or soymilk (see Head Note)
- Pepper, to taste
- Cayenne, for garnishing
- Fresh herbs, such as dill or parsley, for garnishing
Preparation
Step 1
1. In a medium-large stock pot (3-5 quarts), heat the olive oil over medium-high heat. Add the onion and garlic, and cook for 3-4 minutes, or until the onion is translucent. Add the leek, apple, sugar, spices and salt, and cook for 1-2 minutes, stirring constantly, until the leek is softened. Add the vegetable broth and water. Bring the mixture to a boil and then turn down to a simmer for about 15-20 minutes, or until the apple pieces are very tender.
2. Stir in the pumpkin puree. Working in batches, puree the mixture in a blender until smooth, adding a bit of the coconut milk and almond milk to each batch until all has been added. Return the soup to the pot and heat over low heat, stirring constantly, to desired temperature. Add salt and pepper to taste. Garnish with a sprinkle of cayenne pepper and fresh herbs or your choice.