Silky pumpkin purée gets its cozy depth from sautéed onion, garlic, and diced Granny Smith apple, brightened with fresh sage, ginger, turmeric, and a whisper of cinnamon. Full-fat coconut milk folds in at the end for a lush, velvety finish, while a splash of apple cider vinegar adds just enough tang to keep every spoonful balanced. Simmered low and slow with bone broth, the soup builds real savory depth before it's blended completely smooth. A final drizzle of coconut milk and a scatter of fresh sage leaves make for a beautiful, restaurant-worthy garnish. This one is a wonderful choice for a dairy free table, whether you're serving it as a starter or a cool-weather main. Make a double batch — it reheats beautifully and tastes even better the next day.
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Melt the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic, diced apple, sliced sage, grated ginger, turmeric, and Ceylon cinnamon. Cook, stirring frequently, until the garlic is fragrant and the apple begins to soften, about 2–3 minutes. Watch the garlic closely so it does not brown.
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