Wednesday, January 20, 2010

Pumpkin Apple Soup

It's icky and raining today, so I thought I would share with you the fabulous soup I cooked last night. It sounds so good, smells so good, looks so good and tastes so good. So is it still GAPS Diet approved for me? ABSOLUTELY! (Side Note: this is a version of Dr. Campbell-McBride's "Pumpkin Apple Macadamia Soup)


  1. Olive Oil
  2. 1 tsp grated ginger
  3. 1 sm onion, minced
  4. 3 cups fresh or pureed, cubed pumpkin
  5. 1 sm apple chopped
  6. 3 cups homemade vegetable stock OR chicken stock (Side Note: YES, I absolutely use my own, homemade stock! There are too many additives and sodium in store bought broth! It's also cheaper to make your own!)
  7. 1 tsp cinnamon
  1. Cover bottom of a heavy pan with olive oil. Add the ginger and onion.
  2. Saute for 3 minutes until browned.
  3. Add the pumpkin and apple, and cook 2 to 3 minutes.
  4. Pour in the stock.
  5. Cover and simmer for 20 minutes until the pumpkin and apple are soft.
  6. Add cinnamon. 
  7. Transfer ingredients to a blender and process until smooth.
  8. Serve in bowls and top with extra cinnamon, if desired!

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