Apple, ginger and pumpkin soup

25 minutes, 8 servings, 98 calories per serving, gluten free, vegan


  • 2 cups organic cooked pumpkin
  • 2 cups organic potatoes
  • 5 cups organic vegetable broth
  • 1 organic onion
  • 1 organic apple
  • 1 tbs organic fresh grated ginger roots
  • 1 tbs organic coconut oil


Combine all ingredients together in a big pot, reserving the coconut oil on the side.

Once everything is cooked through, add coconut oil and serve.

Fun facts

A review of several studies has concluded that ginger is just as effective as vitamin B6 in the treatment of morning sickness.

A large apple is an excellent source of dietary fiber and vitamin C.

With more than 7,000 varieties of apples cultivated worldwide, you could taste a different one every day for more than 19 years and never eat the same kind twice!

Store apples in a bag in your refrigerator’s crisper. As apples ripen, they give off ethylene gas, which shortens the storage life of some other vegetables, so keep them in their own compartment. For the same reason, you can use apples to ripen avocados and bananas more quickly by placing them in a paper bag together.

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