Pumpkin Soup is the perfect dish for the colder months ahead... and it's also super healthy and might I add vegan-friendly 🌱🍂 See below for recipe.

Ingredients:
1/3 cup extra virgin olive oil
2 sugar pie pumpkin, chopped
1 Granny Smith apple, peeled and cored
1 McIntosh apple, peeled and cored

1 large yellow onion, peeled
3 garlic cloves, peeled
2 tbsp ginger, peeled
1 teaspoon sea salt
1 teaspoon ground cinnamon
1 teaspoon cumin
1 teaspoon cayenne pepper
Freshly ground black pepper, QB
4 cups vegetable broth or water
2 cups full fat coconut milk
2 tablespoons honey
Pumpkin seeds for garnishing

Carefully cut the pumpkins into quarters and scoop out the seeds. Peel the pumpkin skin and discard. Granny Smith and McIntosh apples, peel, core and cut. In a big pot, add pumpkin, apples, garlic, onions, ginger, cinnamon, cumin, cayenne pepper, salt, black pepper, extra virgin olive oil and vegetable broth or water. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes or until soft. With a hand blender, puree until smooth. Add coconut milk and honey, and stir. Serve into bowls and top with a drizzle of olive oil and pumpkin seeds.

Serves 4-6

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