This vibrant orange soup tastes wonderful. It has a mellow sweetness from the apples and that just about all it needs. The red kuri pumpkin is one of our favorites, as grown biologically, you can eat the skin as well as the flesh thus it imparts a vibrant color to any recipe.

Pumpkin and Apple Soup

Serving Size: 4


  • 3 apples, peeled, cored and cut into bite sized pieces
  • 1/2 large or 1 whole small pumpkin-(red kuri)
  • 2 tablespoons olive oil
  • pinch cayenne
  • 2 cups vegetable bouillon
  • splash of sweetness (agave or maple syrup)
  • salt and pepper to taste
  • handful pumpkin seeds, toasted
  • soy yogurt as optional garnish


  1. Cook the pumpkin and apple according to your preference. You can roast them in the oven with the olive oil drizzled over them, or sauteed in the soup pot.
  2. When the pumpkin begins to soften, add 2 cups of vegetable bouillon to the pot and add the pumpkin and apple pieces.
  3. Cook until all are soft.
  4. Puree to a smooth soup.
  5. Season to taste with cayenne, salt and pepper.
  6. Meanwhile toast the pumpkin seeds in a dry pan for a few minutes until the begin to pop.
  7. Serve the pumpkin soup garnished with the pumpkin seeds and an optional dollop of soy yogurt


The recipe was adapted from here…)