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Hmmm. Sweet Spree, what was that? Some kind of candy shop? I can’t seem to remember because the chocolate peanut butter bar recipe has been lingering a little too long on the RSS feed.
After a short hiatus, I’m happy to be back posting recipes again! (And maybe more.)
Now that the Christmas cookie and cheeseball part of winter has come to an end, (although those that I follow on Pinterest seem to think January is all about gingerbread truffles,) I can focus on the realities of winter food. Soup, tea and heavy cream. If you haven’t consumed at least one of those things during the past week I may suggest that you are doing winter all wrong.
This particular recipe actually leans a little bit towards fall, but it is still perfectly warming and delicious. This soup is the perfect thing to use up an extra can of pumpkin hanging around.
First I shun Christmas treats after New Years, then I present a pumpkin apple soup. Yes, I am sane. When I made this meal I served it with tiny baguette grilled cheeses with apple and gouda. And I suggest you do the same, because consuming delicious food should be at the top of your resolution list. Happy New Year!

Pumpkin Apple Soup


  • 2 15 oz. can Pumpkin Puree
  • 2 Granny Smith apples, chopped fine
  • 1 large White Onion
  • 5 cups Vegetable Broth
  • 1 can Coconut Cream
  • 1/4 cup Maple Syrup
  • 1 tbs Curry
  • 1 tbs Allspice
  • 1 tps salt
  • 1 tbs olive oil
  • 1 tps butter
  • Small bunch of sage


  1. In a large pot cook onions and oil over medium heat until translucent.
  2. In another saucepan sauté pumpkin over medium heat stirring quickly to caramelize, place mixture in with onions
  3. In the same saucepan, sauté apples in maple syrup and butter, when soft, transfer to large pot
  4. Add vegetable broth, sage leaves, spices and salt. Cover and simmer for about 20 minutes.
  5. While mixture is hot, use a hand blender or transfer to a blender until pureed smooth.
  6. Add in chilled coconut cream to taste, and adjust spices if desired. Serve Hot.