This healthy vegan pumpkin soup is a cup of comfort that’s full of fall flavors. You’ll love the warmth from the cumin and pumpkin spice mixed with the brightness of a golden delicious apple.

WHAT YOU NEED

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 tsp kosher salt
• 1/2 tsp ground cumin
• 1/4 tsp ground ginger
• 3 tbsp Tejari Organic Pumpkin Spice Blend 
• 1 small sugar pie pumpkin, peeled, seeded, and chopped into 1” cubes (about 4 cups)
• 1 golden delicious apple, peeled, cored, and chopped into 1” cubes
• 2 cups low-sodium vegetable stock
• 1 cup unsweetened coconut milk, well stirred

Optional toppings:

• Olive oil or coconut milk drizzle
• Roasted pumpkin seeds
• Chili flakes

DIRECTIONS:

1. Heat the olive oil in a medium pot and add the diced onions and salt, stirring to combine. Cover and cook over low heat to allow the onions to soften, about 5 minutes.
2. Add the remaining spices and Tejari Organic Pumpkin Spice Blend and cook with the onions for an additional minute.
3. Add cubed pumpkin, apple, and stock. Cover pot and bring to a boil.
4. Once boiling, reduce heat to low, stir in the coconut milk, cover and let simmer until the pumpkin is very soft and can easily be mashed with the back of a spoon, 20-30 minutes.
5. Using an immersion blender or stand blender, puree the soup until smooth. Taste and adjust seasonings to preference.
6. To serve, ladle soup into warm bowls and sprinkle with desired garnishes.