Cinnamon Spiced Pumpkin & Apple Soup

It was raining today.

And Will took the car and was gone from 5 AM until almost 9 PM.

And I had some homemade chicken stock that needed to be used up.

So I rummaged through my cabinets and the fridge to see what else I could use, keeping in mind that we've had quite a few curries lately and I should probably give the cumin a break.

The result was this light and sweet paleo soup. We liked it, and I think I will have the leftovers in a mug for an afternoon snack tomorrow. I did secretly miss all my curry spices and powders, though. I just really like all of my food burning-spicy hot.

(I think Will was thankful for the break!)

The Tools:

- 4 qt crockpot

- 1 can (14.5 oz) pumpkin puree
- 1 onion
- 2 cloves garlic, finely diced
- 1 large golden delicious (or other sweet-tangy) apple, peeled and chopped
- 2 T minced fresh ginger
- 2 cups chicken stock
- 1/2 t cinannmon
- 1/4 t nutmeg
- 1/4 t cloves

The Process:

Plop some olive oil in a pan and saute the onion for a few minutes until it's somewhat translucent.

Add the rest of the ingredients to the crockpot and mix well.

Cook on low for 4-5 hours. Using an immersion blender, carefully blend the soup until it's creamy. (If you don't have an immersion blender, send an email to your mom and let her know that's what you want this year for the holidays. Because they are AWESOME. And then carefully blend it in batches using lots of hot pads and oven mitts in your blender.)

I let mine sit on warm for several more hours until Will finally got home, and then I served it garnished with pumpkin seeds, because I'm super creative like that.

Share this post