Get ready to have a creamy bowl of healthy goodness. This detox pumpkin soup is the real deal! It is Vegan, Gluten-free, Dairy-free.

Scale

1 lb pumpkin, fresh chopped

2 Granny Smith apples, cored and chopped

2 medium yellow onion, diced

2 tbsp olive oil or ghee

2 cups organic vegetable stock

sea salt & black pepper to taste

1/4 tsp turmeric powder to taste

1/4 tsp cayenne pepper

1/2 tsp thyme

1/2 nutmeg

Garnish:

raw pumpkin seeds

fresh pomegranate seeds

fresh parsley

Preheat oven to 350 degrees. Line baking sheet with parchment paper.
Drizzle pumpkin with olive oil and salt.
Roast for 20 minutes and check for tenderness.
Add the chopped apples, drizzle with olive oil, thyme, and salt.
Add the onions. Drizzle with salt and olive oil.
Roast the entire mixture for another 10 minutes or until apples and onion is also tender.
Take veggies from oven and let it rest for a few minutes.
Transfer mix to a high-speed blender, add the garlic, spices and vegetable stock.
Blend on high for 3 minutes or until silky smooth.
Add more stock if too thick. Transfer to a pot and heat up the soup for a few minutes to absorb all flavors.
Ladle soup into bowls and garnish with pomegranate, pumpkin seeds, fresh black pepper, parsley.

Keywords: soup, detox, detox soup, pumpkin soup, fall recipes, creamy pumpkin soup, fall soup, recipe,