Red Meat Allergy Friendly Apple & Sage Pumpkin Soup
Total time55 min
Prep time15 min
Cook time40 min
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium granny smith apple, peeled, cored, and diced
- 1 tbsp fresh sage leaves, thinly sliced, plus more for garnish
- 1 tsp fresh ginger, grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 1 can (15 oz) pumpkin purée
- 3 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- fresh sage leaves, for garnish (optional)
- drizzle of coconut milk, for garnish (optional)
Instructions
- 1
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.
- 2
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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