Autumn Harvest Apple Pumpkin Soup

I know, I know? pumpkin soup is no big deal but this version is delicious. The combination of dark ginger lemon tea, apple and fennel makes a wonderful addition.

Autumn Harvest Apple Pumpkin Soup

1 large tart apple, diced (peeled or not)

½ white onion, diced

1-2 cloves garlic, minced

4 celery ribs, diced

1 low-sodium vegetable bouillon cake (the ones I use are big so use a few if they're small)

1 cup water

3/4 cup ginger lemon tea ? brewed dark (or mix water with ginger and lemon)

1 cup pumpkin puree

fennel seeds

ground cayenne pepper, to taste

sea salt

fresh parsley, cut small

olive oil for sautéing

In soup pot sauté: apple, garlic, onion, celery and fennel seeds until the apple and onion are soft.

Add in the bouillon cake and 1 cup water; whisk well.

After the cake dissolves whisk in the ginger lemon tea and pumpkin puree.

Season with ground cayenne pepper, sea salt and parsley.

Let simmer up to 5 minutes then serve.