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“Cubes of fresh apple, browned in a skillet, add the perfect contrast to this luscious, dairy-free soup.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large, heavy saucepan, heat oil over medium-high heat.
  2. Sauté the leek and chopped apple until the leek softens, about 4 minutes.
  3. Add the vegetable broth, yam, puréed pumpkin and thyme leaves.
  4. Bring the soup to a boil, reduce heat, and simmer until the yam and apple are soft when pierced with a knife, 20 to 25 minutes.
  5. Transfer the hot soup to a blender or food processor and purée.
  6. Pour it into 6 bowls, Garnish each bowl with a teaspoon of the chives, and serve.

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