I know, I know… pumpkin soup is no big deal but this version is delicious. The combination of dark ginger lemon tea, apple and fennel makes a wonderful addition.
Autumn Harvest Apple Pumpkin Soup
1 large tart apple, diced (peeled or not)
½ white onion, diced
1-2 cloves garlic, minced
4 celery ribs, diced
1 low-sodium vegetable bouillon cake (the ones I use are big so use a few if they're small)
1 cup water
3/4 cup ginger lemon tea – brewed dark (or mix water with ginger and lemon)
1 cup pumpkin puree
ground cayenne pepper, to taste
fresh parsley, cut small
olive oil for sautéing
In soup pot sauté: apple, garlic, onion, celery and fennel seeds until the apple and onion are soft.
Add in the bouillon cake and 1 cup water; whisk well.
After the cake dissolves whisk in the ginger lemon tea and pumpkin puree.
Season with ground cayenne pepper, sea salt and parsley.
Let simmer up to 5 minutes then serve.