Pumpkin Cider Soup
Pumpkin and apple cider are the tastes of fall. Why not combine them into a warm-spiced autumn soup! This is an easy and minimalist recipe because you probably already have your kitchen stocked with cozy, comfort foods.
The comfort foods that I am talking about are actually comfort super foods! Pumpkin that is high in beta-carontene, and apple cider with its warm spices. Don’t forget that herbs and spices are all superfoods.
Most of the recipes here at Unprocessed Purpose call for herbs and spices that can give you sustained energy and keep your immune system up during the winter months. We will be adding a few more spices to this recipe to give it a savory taste.
This soup can be put in the freezer if you have left overs!
You can also cut the recipe in half if you’re cooking for 2 people are just yourself! These recipes are designed for easy 1 person or 4 people healthy meals on-the-go!
Here are some more tips to waste less food in the kitchen…
The pumpkin puree can be used in other recipes as well. How about left over pumpkin in smoothies or this Pumpkin Quinoa Oatmeal Recipe. You can even add it to tomotoe soup to give it a rich texture.
There are never ending possibilities of food combinations! Try adding pumpkin to this Vitamin D Spiced Tomatoe Stew. Real Food, Real Fast, and tastes Really great!
Now let’s get to this Pumpkin Apple Cider Soup Recipe!
Ingredients
- 1 15 oz can of pumpkin puree or fresh
- 1/2 Cup apple cider. Add more to taste.
- 2 Cups of your favorite dairy or non-dairy milk
- 2 Tablespoons butter or your favorite oil such as coconut, grapeseed, walnut, avocado, or olive oil.
- 1/4 Teaspoon allspice
- 1/2 Teaspoon cumin
- 1/2 Teaspoon garlic powder or 1 garlic clove finally chopped
- 1/2 Teaspoon graded fresh ginger or dried
- 1/2 Teaspoon smoked paprika (optional)
- 2 Teaspoons sea salt (or to taste)
Instructions
- Pour pumpkin and wet ingredients into pot on low heat and stir. Add the dry ingredients. Add any extra amount of spices to taste. Turn off heat when soup comes to a slight boil. Let the soup sit 10-20 minutes to let the ingedients infuse together. Heat right before serving.
