One dreary January weeknight recently I was wishing I had a bowl of that soup, but I didn’t have all the ingredients. Seeing as I’m the Laziest (healthy) cook in North America, I did what all lazy cooks do: I improvised. My substitutions were simple: I didn’t have a butternut squash, but I did have canned pumpkin. I didn’t have fresh rosemary or sage, but I did have them dried. I also had apples and a leftover roasted sweet potato, both of which pair beautifully with pumpkin, so in they went! The result was a rich, creamy, earthy bowl of the most fabulous pumpkin soup I’ve ever had. Serves 8.
2 T organic, unrefined coconut oil
1 large onion, sliced
3 cloves garlic, minced
1 granny smith apple, cored and diced
1 roasted sweet potato, diced
29 oz. can 100% pure pumpkin (not pumpkin pie filling)
48 oz. low-sodium chicken broth
1 T dried rosemary
1 T dried sage
salt and pepper to taste
1 T roasted pumpkin seeds (optional garnish)
Melt coconut oil in large dutch oven over medium high heat. Add onion, stirring occasionally until caramelized, approximately 15 minutes. To onion add garlic, apple and sweet potato, cooking until apple is soft. Add pumpkin, broth, rosemary and sage to dutch oven, stirring to combine. Heat through. Add salt and pepper to taste. With immersion blend, liquify soup to smooth consistency. Enjoy!