Silky and warming, this soup layers sweet-tart Granny Smith apple against earthy pumpkin purée, with fresh sage, ginger, turmeric, and a whisper of Ceylon cinnamon bringing real depth to every spoonful. Bone broth and full-fat coconut milk build a rich, velvety base that blends down completely smooth, while a splash of apple cider vinegar keeps the finished bowl bright instead of flat. Sautéing the onion and garlic in coconut oil before the pumpkin and broth go in gives the whole pot a rounded, slow-cooked flavor even though it comes together in under 40 minutes. A final drizzle of coconut milk and a few torn sage leaves on top make it feel special enough for a dinner party but easy enough for a weeknight. It's a cozy, produce-forward soup that fits neatly into a Paleo kitchen, built entirely from real vegetables, aromatics, and broth. Serve it as a starter or ladle it into bigger bowls for a light, satisfying meal on its own.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
