Dairy Free Pumpkin Apple and Sweet Potato Soup

Where do the days go?? I cannot believe it is Friday already! Savanna started to really walk this week (about 5-10 steps at a time) so she has kept me on my toes! I have been wanting to share this pumpkin soup with you all week :)

Whenever fall arrives, all I crave is pumpkin! I have shared my love for pumpkin and the recipes for pumpkin mousse and pumpkin cookies, in the past.  This year the first thing I wanted to make was a big batch of pumpkin soup so I could stock up and have some easy lunches.  I also had a lot of apples and sweet potatoes so I thought it would be fun to add those as well.  I like a lot of spice in my soup so feel free to adjust the spices to your taste! This makes 12 cups of soup so there was plenty to eat this week and plenty to freeze :)

Happy Friday!

Dairy Free Pumpkin Apple and Sweet Potato Soup (Loosely adapted from The Family Kitchen)

3 TBS Olive Oil

1 cup chopped onion

2 apples (about 3 cups) chopped

1 large sweet potato (about 3 cups) chopped 

6 cups of water or stock

1/4 cup brown sugar

1 tsp salt

1 tsp cinnamon

1/2 tsp sage

1/2 tsp nutmeg

30 oz pumpkin (2 cans)

Directions:

1. Boil the sweet potato for 15 minutes to soften (takes longer to cook than everything else).

2. Heat a Dutch oven or large soup pot over medium heat. Add the olive oil and heat until it simmers. Add the diced onion, apples and salt. Sauté until onions are translucent, about 7 minutes.

3. Add the water/stock, sweet potato and spices and bring to a boil and cook until apples are very tender, about 5 more minutes.

4. Add the pumpkin and brown sugar and cook for 10 – 15 minutes over medium heat. In batches puree in your blender or food processor.  (You can add more water(or cream if you can have dairy), if desired, to thin out more.))

5. Top with pumpkin seeds and serve.