Thanksgiving: Pumpkin Apple Soup

It's been really "cold" here in San Diego recently, and by cold I mean below 70. Yes, we are spoiled.  Seriously though, I had to put an extra blanket on the bed, things are getting crazy.  I don't mind though, fall was my favorite season back when I lived in a place with seasons.  Our winter is pretty much like New England fall, pretty awesome.  Fall weather + Thanksgiving = pumpkin soup!  Ian called this "Thanksgiving in a Bowl", I thought the name needed to be a little more descriptive.  But, when you take a bite of this soup, all you will think of is Thanksgiving.  You could even add some turkey and call it a day.  This recipe made enough for 4 dinner sized servings, so I'm thinking you could get 6-8 appetizer sized portions out of this one batch.  I might double it for any decent sized Thanksgiving gathering.  I also used fresh pumpkin that I roasted the other day, actually I roasted 3 so I'd have enough for whatever I wanted to make. Don't be scared, roasting pumpkins is actually very easy.  Keep in mind these are pie pumpkins, not the kind you carve for Halloween.  All 3 fit on one baking dish, I roasted them whole.  Once done, it is much easier to slice them in half and scoop out the pulp.  Have you ever tried to cut a raw pumpkin in half?  I like my fingers, thank you very much!  But, you could just as easily use canned pumpkin and save yourself the hassle on Turkey day.  Scroll down the bottom to see how I roasted my pumpkin.

Pumpkin Apple Soup
(Print Recipe)
2 1/2 cups Pumpkin
3 Apples, quartered and cored (I used Gala)
2 stalks Celery, diced
1/2 White onion, diced
2 1/2 cups Chicken stock
1/2 tsp Sage
1/4 tsp Cinnamon
Salt & Pepper to taste

Preheat oven to 400 degrees.  Place apples, cut side up, on parchment lined baking sheet.  Drizzle with olive oil, season with salt and pepper.  Roast for 20 minutes.  While your apple are in the oven, melt a dab of coconut oil in a medium/large saucepan over medium-high heat.  Add your celery and onion, saute for 10-12 minutes, until tender.  Add your spices, chicken stock and pumpkin.  Simmer for 8-10 minutes.  When your apples are done, add them to the pot.  Simmer for another 5-7 minutes.  Working in batches, if necessary, puree your soup in a blender.  Return all pureed soup to the pot to re-heat, if necessary.  Serve!


Note: I used a Vitamix to puree my soup and all of it fit in one batch in my 48 oz container.  You could also use an immersion blender if you have one.  Mine still had some texture to it, which is what I like. If you want velvety smooth, just turn that blender on high for a while longer.

To Roast Your Pumpkin:
Preheat oven to 400 degrees.
Use sharp paring knife to poke a few holes in your pumpkin.  Place on parchment lined baking sheet.
Bake for 45-50 minutes until tender.
Slice in half, scoop out the seeds (save for roasting if you want), and then scoop out the pulp.


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