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Pumpkin and Apple Soup (AIP,Paleo,Vegan,GF,DF)

Apple and pumpkin may seem strange when combined, but they form a straightforward, simple-to-prepare soup with a creamy flavour.
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Prep Time: 10 minutes
Cook Time: 1 hour
Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: French
Keyword: AIP, Dairy Free, Egg free, Gluten Free, nightshade free, nut free, processed sugar free, Vegan
Servings: 10 people
Calories: 72.839kcal
Author: Kara Northwood
Cost: $15

Equipment

  • 1 Stock Pot
  • 1 Wooden Spoon
  • 1 Hand Blender

Ingredients

  • 1 Butternut Pumpkin
  • 4 Apple
  • 1.5 L Water
  • 1 Coconut Cream Can
  • 13 Sage Leaves
  • 1 tbsp Lemon Juice
  • 1 tbsp Sauerkraut to serve with

Instructions

  • I use a peeler to get the pumpkin skin off and use a spoon to dig out the pumpkin seeds.
  • Pumpkin seeds taste like popcorn when cooked and are really good for you. Place a sheet of baking paper on a baking tray and spread the seeds out on the tray, then place in the oven for 15 minutes at 180°C/356°F. Once cooked and they have cooled down spray some olive oil on the seeds and sprinkle some salt over the top and eat.
  • Cut up the pumpkin into small blocks
  • Cut up the apples and put in the stock pot with the butternut pumpkin.
  • Add the water and let it come to the boil. When it has boiled turn down to a low heat and cook 1-2 hours or until it is soft.
  • Add the coconut cream can, sage leaves, salt and pepper.
  • Use a hand blender to blend into soup.
  • Serve with Sauerkraut.

Nutrition

Calories: 72.839kcal | Carbohydrates: 19.056g | Protein: 0.97g | Fat: 0.245g | Saturated Fat: 0.07g | Polyunsaturated Fat: 0.069g | Monounsaturated Fat: 0.011g | Sodium: 24.475mg | Potassium: 347.936mg | Fiber: 3.317g | Sugar: 9.308g | Vitamin A: 8012.294IU | Vitamin C: 20.181mg | Calcium: 45.947mg | Iron: 0.651mg
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