Sweet Potato, Apple and Pumpkin Soup

This recipe just screams autumn to me.  I recently made this after volunteering at an Octoberfest event in downtown Macon, GA.   The event boasted several local home-brew beer  recipes and the unveiling of Macon Beer Company's Macon Progress brew.  I was not able to sample the selections since I was working and have a small child to look after, but my husband had a blast tasting all that the local Middle Georgia talent has to offer.  

It was a chilly, windy day and there were pumpkins everywhere.  I knew we had to have soup for dinner to warm up after spending the day outside and how could I ignore the muse of pumpkin all around me?  The apple cuts through the heavy combination of the sweet potato and pumpkin very nicely, bringing a tart sweetness. 

This is my adaption from a recipe in the fun and wonderful cookbook, "How it all Vegan" by Tanya Barnard and Sarah Kramer.

1 medium onion (4 ounces) roughly chopped 

1 Tablespoon coconut oil

2 cups vegetable stock + 2 cups of water

2 cups sweet potatoes (12 ounces), peeled and diced

1 large or 2 medium apples (22 ounces total), cored, peeled and diced

2 cups Pumpkin Puree 

1 ½ teaspoons Kosher salt

½ teaspoon nutmeg

¼ teaspoon rubbed sage

⅛ teaspoon cayenne pepper 

A few turns of fresh black pepper 

2 teaspoons tamari or soy sauce

1. In a large soup or stock pot, saute the onion in coconut oil on medium heat until the until is translucent and beginning to brown.  

2. Add about ¼ cup of the stock to the pan and scrape up any browned bits of onion. 

3. Add the rest of the stock, water, sweet potatoes, apples, pumpkin and spices, excluding the tamari or soy sauce.

4. Bring to a boil over high heat, reduce heat and simmer on low for 30 minutes, until the vegetables are tender.

5. Remove from heat and use an immersion blender to blend the soup until it is silky smooth.  Alternatively, transfer the soup in batches to a regular blender and blend until smooth.  

6. Before serving, stir in the tamari and portion out servings.

Garnish with toasted pumpkin seeds and serve with your favorite crusty bread or rolls.  

Makes about 7 cups