Pregnancy Friendly Pumpkin Soup with Ginger and Apple
Total time1 hr
Prep time20 min
Cook time40 min
4.6(12)
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic, smashed
- 1 tbsp fresh ginger, peeled and finely grated
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground black pepper
- 1 can (15 oz) pumpkin purée
- 2 medium granny smith apples, peeled, cored, and roughly chopped
- 3 cups low-sodium chicken broth
- ½ cup heavy cream
- 1 tsp salt, plus more to taste
- 1 tsp apple cider vinegar
For serving
- 2 tbsp pepitas (optional)
- 2 tbsp heavy cream, for drizzling (optional)
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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