1 Shallot, finely chopped
2 tablespoons Olive oil
1 Apple, cored and cut into one quarter inch dice (such as Fuji or Granny Smith)
1 tablespoon Freshly chopped sage, plus some reserved sage leaves for garnish)
15 ounce Canned pumpkin purée
2 cups Vegetable stock
1/8 teaspoon Cayenne
1/8 teaspoon Curry powder
Salt and pepper
1/2 cup Unsweetened soy milk
1/2 teaspoon Apple cider vinegar
In a small stock pot, add the olive oil and shallot. Cook over medium heat until shallot is softened. Add apple and sage. Cook until apple is softened. Add pumpkin purée and vegetable stock. Bring soup to a simmer. After five minutes, add additional seasonings. Off heat at the unsweetened soy milk, stirring to combine, followed by the apple cider vinegar. Serve with a crack of fresh pepper, drizzle of olive oil, and garnish with fresh sage leaves. Enjoy!
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