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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
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
570
FAT
22g
CARBOHYDRATES
79g
PROTEIN
16g

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INGREDIENTS

  1. 1 red apple
  2. 1 shallot
  3. 1 oz fresh ginger
  4. 3 garlic cloves
  5. ¼ cup pumpkin seeds
  6. 1 tsp agave
  7. ½ tsp ground cinnamon
  8. ½ tsp cayenne pepper
  9. 5.5 oz coconut milk
  10. 15 oz pumpkin purée
  11. 1 ancient grain roll
  12. 1 tbsp + 2 tsp olive oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: tree nuts, wheat
Tools: Blender, Medium saucepan
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
570
FAT
22g
CARBOHYDRATES
79g
PROTEIN
16g

View Full Nutrition Label


Get Recipes Delivered

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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