Thanksgiving Soup

All the fall things in a bowl! A savory selection of vegetables with a hint of sweetness from one red apple.

Ingredients:

1/2 cup pumpkin purée

5 carrots, unpeeled and diced

1 large sweet potato, diced

2 yukon gold potatoes, diced

1 onion, diced

1 apple, diced (I used Macintosh)

1 tsp minced garlic

1 tbsp olive oil

1 1/2 cups beef broth

4 cups chicken broth

1 tsp fresh minced ginger

1/4 tsp black pepper

1/2 tsp dry thyme

dash of sea salt

pinch of cayenne

2 pinches of nutmeg

14 oz can coconut milk

Garnish with croutons and pumpkin seeds

In a large pot, sauté the onion in medium hot olive oil to soften, then add the garlic and ginger. Stir 1 minute then add the black pepper, thyme, salt, cayenne and nutmeg and cook 1 minute.

Add the carrots, sweet potato, potatoes and apple and stir together. Pour in the pumpkin purée and broth and bring to a boil. Then simmer about 10 minutes or until the vegetables are tender.

Take ladlefuls of soup and purée in a food processor in batches until smooth.

Return the puréed soup to a large pot and add the coconut milk. Whisk together and heat through. 

Then serve with your choice of garnishes for texture and eye-catching interest!

I like garlic croutons and well...pumpkin seeds seemed appropriate 🎃

Serves 10

First course heading to the dining room!