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)

Ingredients

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
   

 Directions

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!
   

Enjoy!