Harvest Soup

When you think of warming fall flavors, this soup has them all. Make sure you use every spice—they combine to create a wonderful taste and aroma. This soup is so fabulous in the fall. Remember it for Thanksgiving, a golden harvest tribute.

Serves 6-8

 

2 tablespoons olive oil

1 medium yellow onion, medium dice

2-3 cloves garlic, chopped

2 1/2-3 pound pumpkin, peeled, deseeded and medium diced

2 turnips, medium dice        

1 teaspoon curry                                            

½ teaspoon cumin                                         

1 teaspoon cinnamon

¼ teaspoon coriander

¼ teaspoon ginger

¼ teaspoon cardamom

¼ teaspoon turmeric

½ teaspoon nutmeg

1 teaspoon kosher salt

½ teaspoon pepper

8 cups vegetable stock

2 tart apples, deseeded and sliced  

1 tablespoon apple cider vinegar


1. Heat oil in large pot on medium heat.

2. Sauté onion until translucent, about 5 minutes. Stir occasionally.  Add garlic and sauté 2 more minutes.

3. Add all vegetables. Cook for 5-7 minutes until vegetables are softened.

4. Add all spices and stir to mix. Add broth. Bring to a boil, then cover and lower to a simmer for 20 minutes.

5. Add apples and vinegar. Simmer an additional 15 minutes or until vegetables are soft.

6. Purée in batches until smooth using a blender or use an immerser in the pot. Adjust seasoning and serve.   

 

TIP:  Acorn or Butternut Squash can be substituted for the pumpkin. 

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Eat, Read and Dream is my forthcoming cookbook with Geri Clouston, inspired by my Foodie Lit columns. So happy to share this exciting news with you!

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