Make this soup a few hours ahead of time, if you can. The unusual combination of flavors benefits from having time to blend. You can use butternut squash instead of pumpkin, if you prefer.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 375 degrees. Halve the pumpkin lengthwise and place cut side up in a foil-lined shallow baking dish. Cover with more foil. Bake for 45 to 50 minutes, or until easily pierced with a knife. This step can be done as much as a day ahead of time. When cool enough to handle, scoop out and discard the seeds and fibers. Peel and cut the flesh into large dice.
Step 2
Heat the oil in a soup pot. Add the onion and celery and sauté over medium heat until golden. Add the pumpkin, apples, water with bouillon cube, and seasonings. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 20 to 25 minutes, or until the pumpkin and apple are completely tender.
Step 3
Transfer the solid ingredients to a food processor and puree completely, or leave it rather chunky. You can also puree just half of the solid ingredients for a more textured soup, if you prefer. Transfer back to the soup pot. Or insert an immersion blender into the soup pot and process to the desired consistency.
Step 4
Stir in enough rice milk to give the soup a slightly thick consistency. Stir in the optional creamer, then season with salt and pepper and remove from the heat.
Step 5
Serve at once, or allow the soup to stand off the heat for an hour or two. Taste to adjust the seasonings, then heat through before serving. Garnish each serving with a sprinkling of chopped nuts and parsley, if desired.
Nutrition Information
Step 6
Per serving:
Step 7
Calories: 172
Step 8
Total fat: 8g
Step 9
Protein: 4g
Step 10
Fiber: 5g
Step 11
Carbohydrate: 25g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 60mg
