Creamy Pumpkin Apple Soup

Pair this soup with rustic bread, a nutty Dutch cheese and thinly sliced Modi apples. 

Prep time: 15 minutes  

Cook time: 45 minutes 

3 tablespoons butter

3/4 cup chopped celery

1 medium onion, chopped

1 large Modi apple, peeled, cored and cubed

1 3/4 cups reduced-sodium chicken or vegetable broth

1 cup canned pumpkin

1/4 teaspoon ground ginger 

1/8 teaspoon cinnamon 

1/2 cup Chobani Oat Milk

1/2 teaspoon flakey smoked sea salt, or to taste

Freshly ground pepper and pure maple syrup (optional garnish)

Melt butter in a medium saucepan over medium heat until it’s lightly browned and fragrant. Add celery, onion and apple and cook for 10 minutes or until nicely browned, stirring occasionally. Stir in broth, pumpkin and spices and bring to a boil; reduce heat and simmer, covered, for 30 minutes. Carefully puree in a blender or with a stick blender then stir in oat milk and salt. Cook just until hot. Garnish with freshly ground pepper and a swirl of maple syrup, if desired. Makes 4 servings.