Pumpkin Apple Soup


Pumpkin Apple Soup
Serves: 8
  1. Chop carrots, celery, and onion into small pieces.
  2. In a medium sauce pan, melt butter over Medium heat.
  3. Add chopped vegetables, cook until tender and translucent, about 10 minutes.
  4. Add sage and thyme to vegetable mixture. Reduce heat to Low. Stir, continue cooking for one minute.
  5. Pour one cup of vegetable broth into blender.
  6. Add cooked vegetable mixture to blender and puree on Medium speed until smooth.
  7. Add applesauce to blended mixture and puree until smooth.
  8. Pour blended mixture back into medium sauce pan.
  9. Add canned pumpkin puree, zest and juice from lemon. Stir until combined.
  10. Add remaining two cups of vegetable broth, freshly ground black pepper to taste.
  11. Heat over Medium heat until hot, about five minutes.
  12. Serve immediately, or chill for later use.
- Garnish with shredded parmesan and croutons.
- Soup may be stored covered in the refrigerator for up to five days.
- For a thinner soup add one additional cup of vegetable broth.