This is by far the best “convenient” soup I have ever made. The second I tasted it, I knew I would be devouring the entire pot. I have been on a canned pumpkin binge ever since I made this pumpkin chili recipe from GlueandGlitter.com. That particular recipe inspired me to combine everything under the sun with canned pumpkin and heat it all up in one pot….several different times.
I am especially fond of the recipe I share with you today. It has a great flavor with the apples, ginger and garlic, and the pumpkin acts as the perfect base for it all.
This soup is hearty, tasty, and low in fat. It also takes no time to prepare and is very filling, especially if you opt for the frozen veggies as I did. Using fresh grated ginger is a plus… but since we are already starting with the canned pumpkin… there’s no need to be picky.
Pumpkin Apple Ginger Soup
- 15 oz canned pumpkin or 2 cups fresh cooked and pureed pumpkin, butternut squash, etc.
- 3 granny smith apples… cored and slightly peeled
- 1 medium onion, chopped
- 2 heaping tsp minced garlic
- 3 cups vegetable broth
- 1 can garbanzo- or your favorite- beans, rinsed and drained
- some frozen veggies- be creative (optional)
- salt to taste
- 1 1/2 tsp fresh grated ginger; powdered works good too
In large non-stick frying pan, combine chopped apples, chopped onion, garlic and ginger. Add about 1/4 – 1/2 cup water and cook on medium high heat until apples and onions are soft, and all water is gone (about 7 minutes). Remove from heat and let cool for a few minutes. Place onions and apples into blender or food processor and puree until smooth. It will look/taste like savory applesauce.
In large soup pot, combine pumpkin puree, apple/onion puree and vegetable broth. Salt to taste. Toss in beans and veggies and let cook until heated thoroughly.
Top with grated ginger and fresh ground pepper. Serve hot.
That’s all there is to it. Now go and make some!