MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Pumpkin Apple Soup
Categories: Soups
Yield: 6 Servings

MMMMM----------------------------SOUP---------------------------------
500 g Pumpkin
2 Apples; washed; cored and
-quartered, (leave skin on)
1 Carrot; peeled and cut into
-chunks
1 Onion; skin removed and
-chopped
2 Bay leaves
3 ds Smoked paprika; up to 4
1 c Light coconut milk; (or use
-1/2 coconut milk, 1/2
-water)
2 c Water
2 tb Olive oil; divided
Salt
Black pepper

MMMMM--------------------------GARNISH-------------------------------
Black pepper
Pumpkin seeds

Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Roasted pumpkin apple soup--a healthy creamy soup without any added
cream. Vegan friendly, gluten free and ready to eat in 1 hour!

Wash pumpkin and remove seeds. Remove skin and cut pumpkin into
pieces. Alternatively, you could leave the skin on and remove the
pumpkin flesh later. Place pumpkin pieces, onions, apples and carrot
on a parchment lined baking tray. Drizzle with 1 tb olive oil and
sprinkle with salt.

Preheat oven at 350 F (180 C). Roast for 30 minutes or until the
pumpkin and carrots are soft and lightly caramelized at the edges.

Heat 1 tb of olive oil in a medium sized deep pot. Saute onions till
soft and translucent. Add roasted ingredients, paprika and bay leaves
into the pot and saute for another minute.

Add water. Bring to a boil and simmer for about 5 minutes. Taste and
season with salt and pepper.

Remove bay leaves. Use an immersion blender or heat resistant blender
and blend the soup till smooth. If you find the soup consistency too
thick, add a little water to thin it out.

Pour into serving bowls. Garnish with your favorite toppings.

Garnishing suggestions: pumpkin seeds, chili, black pepper, chopped
coriander, cream, etc.

Notes:

toasting time will vary depending on how thick the pumpkins are cut.
You may have to adjust the timing.

Don't blend the pumpkins with the skin on or the soup will take on a
greenish tinge and a rustic flavor. Yep, I tried that.

Use a pot with a high wall when making this soup. It will help
prevent the hot soup from splashing up if you're using an immersion
blender.

Recipe by Yvonne Oh

Recipe FROM: <https://souperdiaries.com/roasted-pumpkin-apple-soup/>

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