Checking the ingredient list, there's nothing here that runs afoul of a gluten free kitchen — no flour, no thickeners, no sneaky sauces hiding wheat. What you get instead is a silky, golden soup built from real pumpkin purée simmered with sweet-tart Granny Smith apple, fresh sage, ginger, turmeric, and warm Ceylon cinnamon. The bone broth and full-fat coconut milk give it that velvety, coats-the-spoon texture without any grain-based thickener doing the work. A splash of apple cider vinegar at the end brightens the whole pot, cutting through the richness so every spoonful still tastes fresh. Blended completely smooth and finished with a drizzle of coconut milk and a few crisp sage leaves, it's a cozy, autumn-ready bowl that fits easily into a gluten free lineup.
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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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