2tablespoonsmaple syrupoptional. Amount depending on apple and pumpkin sweetness, do to taste Omit for GAPS or sub with honey
2teaspoonslime juice, to taste
1/2teaspoonSea saltto taste, will depend on broth!
Instructions
In a large sauce pan, heat your oil/fat over medium heat.
Stir in your onion, carrots, and apples. Saute for 5-10 minutes until wilted and soft.
Stir in the broth, pumpkin, and sage leaves. Bring to a simmer.
Simmer for 15-20 minutes.
Remove the sage leaves.
Puree the soup (in batches if necessary) in your blender or food processor until creamy and no chunks remain. Alternately, you could use an immersion blender right in the pot.
Return to your saucepan and add the remaining ingredients.
Heat gently and adjust seasonings to taste.
INSTANT POT DIRECTIONS
Using saute feature, saute onions, carrots, and apple in the the fat for 5-10 minutes until soft but not brown.
Stir in broth, squash, and sage leaves. Lock lid and bring to high pressure for 8 minutes, quick release.
Remove sage leaves, add in remaining ingredients and puree all soup ingredients with an immersion blender or in batches in your blender. Adjust sweetener, salt, and lime juice to taste.