Pumpkin Apple Soup

This soup is subtly sweet and perfectly spiced, utilizing curry powder and cardamon spices which create an unexpected flavor profile. My grandpa loved this soup recipe so it holds a special place in my heart.

Ingredients:

1/4 cup oil coconut oil
2-lb winter squash, peeled, seeded, and cut into 2-inch pieces (butternut squash, acorn or pumpkin)
2 apples, peeled, cored, and cut into 2-inch pieces
1 onion, peeled and chopped
3/4 tsp curry powder
3/4 teaspoon ground nutmeg
3/4 teaspoon curry powder
1/2 teaspoon ground cardamom
1 cup apple cider
4 cups vegetable broth or chicken stock
1/2 teaspoon salt
1/4 teaspoon ground white pepper

Instructions:

• In a large stock pot heat your oil over medium heat then add in the squash, apples and onion. Saute for 10-15 minutes until the onions are translucent.
  
• Add in your nutmeg, curry powder and cardamom. Saute until the onions start to brown.
  
• Add in the apple cider, bring to a boil and cook for 3 more minutes before adding in your broth, salt and pepper.
  
• Once again bring to a boil before reducing to a simmer. Cover partially with a lid and simmer for 35 minutes.
  
• Blend with an immersion stick and ladle into soup bowls.
  

Recipe adapted from Orangette
Photos by Trevor Walsh