Creamy Pumpkin Apple Soup made with coconut milk. Topped with diced apples, toasted pumpkin seeds, and a drizzle of maple syrup.
In a large, heavy pot, melt coconut oil or ghee. Add onions, apples, garlic, and curry powder. Cook over medium heat until onions are beginning to become tender.
Add pumpkin puree, chicken stock, and apple juice. Cover and simmer for 30 minutes.
Add cooked pumpkin mixture into a bender in batches. Blend until smooth. Being very careful because the liquid is very hot.
Return to pot and thin with coconut milk. Heat until warm. Serve with a drizzle of coconut milk, maple syrup. Top with fresh apples and pumpkin seeds.