Vegan Diaries – White Pumpkin Granny Smith Apple Soup

The vegan challenge is over, but I can’t seem to stop making vegan food. When your body is fed good, whole food you can’t stop. Rumor is a storm is headed to the NYC area. I’m skeptical, but the wind is vicious.

Vicious. On my way back from yoga it found it’s way into my bones like is was ready to settle for a long winter’s nap. And here I thought spring was about to do just that. Oh well.

I decided on soup for lunch.

I love soup.

I know. I’ve said this.

So I’ll just get down to the get down. White pumpkin soup. So, so good.

I howled after a spoonful.

Ooowww baby! The beauty of the soup is in the simple flavors. White pumpkin tastes like a cross between regular pumpkin and butternut squash. Proper blending is the key to combining the flavors.

I ain’t afraid of no stinkin’ last gasp storm. Armed with soup the cold will go running.

This is yoga. And it keeps me warm on a cold day.

Namasté y’all.

photo credit Prairie Garden Adventure

Ingredients (Makes 6-8 servings) 

  • white pumpkin – 3 cups
  • granny smith apples – 3 cups peeled and roughly chopped (it all gets blended so you don’t have to make it perfect)
  • water – 3 cups
  • olive oil – 2 tablespoons
  • onion- 1 medium roughly chopped
  • garlic – 3-4 cloves roughly chopped
  • ginger – 1 teaspoon freshly grated
  • salt – 1 teaspoon
  • white pepper – 1 teaspoon
Preparation
1. Heat olive oil in large soup pot and sauté onions and garlic until the onions are translucent.
2. Add the ginger and pumpkin. Sauté for five minutes. Don’t let the pumpkin stick to the bottom of the pan.
3. Add the apples. Stir constantly for another five minutes.
4. Add the 3 cups of water
5. Bring soup to a boil then immediately lower heat to a simmer. Add salt and white pepper.
6. Cook soup for 30-40 minutes.
7. Transfer soup in batches to blender and blend until smooth.
8. Transfer soup back to the pot and simmer for 5 minutes and the serve.

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