Pumpkin Apple Soup


1 tablespoon butter
1 medium sweet onion (chopped)
3 cloves of garlic
3 cups roasted pumpkin
2 medium Fuji apples, peeled, cored and cut into cubes
½ teaspoon cumin
Salt and pepper, (to taste)
4 cups bone broth
1 teaspoon freshly grated ginger root
Plain yogurt or keffir for serving (optional)

Directions for roasted pumpkin

1. Preheat oven to 450 degrees. Cut pumpkin into cubes.
2. Combine pumpkin, onion, garlic and apple on a baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer.
3. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.

Step 2

1. In large pot add roasted pumpkin, apple, onion & garlic
2. Add ginger salt & pepper
3. Add the broth. Bring to a boil, then simmer for 15 to 20 minutes. Puree in blender or food processor.
4. Ladle into bowls and serve with a dollop of keffir or yogourt.

Smell, taste, enjoy. Be mindful of the food you eat.