Sweet Potato, Apple and Pumpkin Soup Recipe
Its soup weather and I just want to hide under my blanket and watch Netflix all weekend. With a toddler, that will never happen, but a girl can dream. I finally had a chance to put up one of my new recipes (thanks to nap time) and am so excited for everyone to try it! Its easy, filling and goes great with my homemade gluten free cornbread recipe.
What you’ll need:
Granny Smith Apples: 4, cored and diced
Apple Pie Spice: 3 teaspoons
Cinnamon: 3 teaspoons
Vanilla extract: 3 teaspoons
Ginger: 2 teaspoons
Canned Sweet Potato: 1 14 oz. can
Canned Pumpkin Puree: 1 14 oz. can
Vegetable Stock: 2 cups
Step 1: Prep a crock pot on low and placed diced apples into the cooker. Season with a teaspoon each of vanilla extract, apple pie spice and cinnamon. Cook on low for 1 hour.
Step 2: Once the apples are cooked, mash with a potato masher and then add your remaining ingredients.
Step 3: Add sweet potato, pumpkin puree, vegetable stock and stir. Then add 2 teaspoons of ginger, 1 teaspoon of vanilla extract, 2 teaspoon of cinnamon and 2 teaspoon of apple pie spice.
Step 4: Cook on low for an additional 2 hours then let cool completely.
Step 5: In small batches, blend the soup until smooth and add more vegetable stock if needed.
Step 6: Enjoy with my homemade cornbread recipe.