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Gingered Pumpkin Apple Soup with Spiced Pepitas & Crostini
2 or 4 or 6 Serving Dinner

Gingered Pumpkin Apple Soup

with Spiced Pepitas & Crostini

Tags: <600 Calories Soy-Free Chef's Choice
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
570
FAT
22g
CARBOHYDRATES
79g
PROTEIN
16g

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INGREDIENTS

  1. red apple
  2. shallot
  3. fresh ginger
  4. garlic cloves
  5. pumpkin seeds
  6. agave
  7. ground cinnamon
  8. cayenne pepper
  9. coconut milk
  10. pumpkin pur
  11. ancient grain roll
  12. olive oil
  13. salt and pepper
Allergens: tree nuts, wheat
Tools: Blender, Medium saucepan
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
570
FAT
22g
CARBOHYDRATES
79g
PROTEIN
16g

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INSTRUCTIONS

1
Prepare the vegetables

Dice the apple. Peel and mince the shallot, ginger, and garlic.

2
Spice the pepitas

Add the pumpkin seeds, agave, just ¼ tsp (½ tsp) cinnamon, a pinch of cayenne, a pinch of salt, and 1 tsp (2 tsp) olive oil to a medium saucepan. Stir to coat the seeds evenly, then place the saucepan over medium heat. Cook the seeds, tossing frequently, until fragrant and toasted, about 2 to 3 minutes. Transfer the spiced pepitas to a small plate to cool.

3
Start the soup

Return the saucepan to medium-high heat with 2 tsp (4 tsp) olive oil, no need to rinse. Once hot, add the diced apple and minced shallot. Cook, stirring occasionally, until lightly browned, about 3 to 5 minutes. Add the minced ginger, just 1 tsp (2 tsp) minced garlic, remaining cinnamon, and a pinch of cayenne. Cook until fragrant, about 1 to 2 minutes.

4
Finish the soup

Add coconut milk, 1¼ cup (2 cups) water, 1 tsp (2 tsp) salt, and ¼ tsp (½ tsp) pepper to the saucepan and bring to a boil. Reduce heat to low and simmer until thickened slightly, about 3 to 4 minutes. Transfer the mixture to a blender, add the pumpkin purée, and blend until smooth. Taste and adjust seasoning with salt and pepper as needed.

5
Make the crostini

Set the oven to broil on low. Slice the ancient grain roll lengthwise. Add the remaining minced garlic, 1 tbsp (2 tbsp) olive oil, ⅛ tsp (¼ tsp) salt, and a pinch of pepper to a small bowl. Stir to combine, then spread onto the cut sides of the ancient grain roll. Toast directly on the rack until golden brown, about 3 to 5 minutes.

6
Serve

Divide the gingered pumpkin apple soup between bowls. Top with spiced pepitas and serve with crostini. Soup’s on!

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