Silky pumpkin purée meets sweet-tart Granny Smith apple in this cozy, warmly spiced soup, with fresh sage, ginger, turmeric, and Ceylon cinnamon building layers of flavor as everything simmers together. A blend of full-fat coconut milk stirred in at the end gives the soup its rich, velvety body, finished with a bright hit of apple cider vinegar to balance the sweetness. Once it's blitzed smooth with an immersion blender, it turns into the kind of soup that coats the back of a spoon and feels like autumn in a bowl. A final drizzle of coconut milk and a few crisped sage leaves on top make it feel restaurant-worthy with almost no extra effort. It's a comforting, plant-based bowl that fits beautifully into a vegan lineup, whether you're serving it as a starter or making a full meal of it with crusty bread on the side.
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)
