Creamy Pumpkin Tomato Soup with Apples
This healthy soup tastes yummy and is a good way to make a filling meal from any pumpkin puree leftover from Thanksgiving.
Equipment
- 1 saucepan, fairly deep
- Immersion blender or use a regular blender
- spatula
Ingredients
- 2 Tablepsoons olive oil
- ½ large onion
- 1 apple small, with skin, grated or diced
- 2 cloves garlic minced
- 1 14.5 ounce can diced tomatoes
- 2 cups vegetable broth
- 1 12 ounce can pumpkin puree
- ½ Tablespoon tarragon
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
- 2 cups milk whole, 2%, or plant-based milk (for vegans)
Instructions
- Wash hands thoroughly for 20 seconds before starting.
- Heat the oil in a large, deep saucepan and saute the onion until translucent and soft.
- Add the minced garlic and cook for about 30 seconds, until fragrant. Add the chopped apple and salt and cook until the apple is slightly soft, 3 to 5 minutes
- Add the can of tomatoes with their juice and scrape up any bits stuck to the bottom of the pan.
- Pour in the broth and stir well, bringing the mixture to a boil. Reduce the heat and simmer for 5 to 10 minutes to combine the flavors.
- Turn off the heat and insert an immersion blender to puree. You can also transfer the soup to the container of a regular blender for this step.
- Stir in the pumpkin puree and add the tarragon, pepper, and nutmeg. Simmer for a couple of minutes.
- Pour the milk into the soup in a slow, steady stream and heat on low but do not boil. Taste, and adjust any seasonings as needed.
- Serve the soup with croutons or a hunk of crusty bread!
Nutrition
Calories: 98kcalCarbohydrates: 14gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 348mgPotassium: 270mgFiber: 1gSugar: 11gVitamin A: 222IUVitamin C: 4mgCalcium: 161mgIron: 0.4mg
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