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Pumpkin Apple Soup

By Lisa Grey, Author of the Pink Kitchen Cookbook Series

Like a joyful Thanksgiving Day, this soup can fill you with feelings of warmth and gratitude. Walnut or peanut oil adds just a touch of nuttiness to perfectly round out the crisp apple and the creamy pumpkin. If you don’t eat nuts or peanuts, you can replace the oil with pumpkin seed oil, which is available in healthy markets or online. Serves 8.

You’ll Need:

2 c. toasted pumpkin seeds

15 oz. can puréed pumpkin

1 red onion

2 apples

2 large garlic cloves, minced

6 c. vegetable broth

1 c. water

2 c. apple juice

3 tbsp. walnut oil or peanut oil

1 tbsp. maple syrup

1 tbsp. fresh sage (or 1 tsp. dried)

½ tsp. nutmeg

½ tsp. allspice

½ tsp. sea salt

Directions:

Chop onion, apples, and sage.

Put all ingredients except pumpkin seeds into a slow cooker. Cook
on ‘low’ setting for 3 hours.

Purée soup. Top with ¼ c. toasted pumpkin seeds per serving.

Lisa Grey is a breast cancer survivor, and founder of Pink Kitchen, an organization whose goal is to make healthy cooking easy and delicious for breast cancer survivors and anyone who wants to eat healthier. Lisa has background in Health Psychology with a focus on nutrition, and is the author of the Pink Kitchen Cookbook series. Learn more at www.PinkKitchen.info