Roasted Pumpkin Apple Soup
It’s that post-Halloween, fall week with leaves continuing to change colors, a chill in the air and maybe a little too much candy has been had. Comfort food, even with fruit, is a healthy addition to any meal, or a meal in itself, this time of year.
In this recipe, pumpkin is an excellent source of vitamin A and vitamin C, helping immune cells work more effectively and wounds to heal more rapidly. Also a powerful antioxidant that fights molecules that trigger joint inflammation, Vitamin C serves a role as a co-factor in collagen synthesis, the main protein in joint tissue and bone, helps fight infection and may work to control inflammation linked to infection, which may trigger arthritis flares.
The health benefits certainly make this recipe a priority in meal planning, but the ease of making and especially the delectable taste make it an essential for the Fall season.
- 2 cups cubed pumpkin
- 1 Granny Smith apple cored and quartered
- 1 medium onion quartered
- 2 garlic cloves
- 1 tablespoon coconut oil
- ¼ teaspoon cayenne pepper
- 1¼ cup vegetable or chicken stock
- Freshly ground black pepper to taste
- Pumpkin seeds
- Coconut cream
- Preheat oven to 400° F. Line a large baking sheet with parchment paper.
- Place cubes of pumpkin and onion on baking tray.
- Drizzle with coconut oil and sprinkle with salt.
- Bake for 20 minutes, add garlic and apple, toss pumpkin cubes and bake for additional 20 minutes or until soft.
- Add baked ingredients, cayenne pepper and vegetable or chicken stock to a blender. Blend on high until smooth (approx. 2 minutes).
- For thinner soup consistency, add more stock and blend again.
- Garnish with pumpkin seeds, drizzle with coconut cream and serve in bowls with your favourite whole wheat or gluten free bread.