creamy roasted apple pumpkin soup
Roast pumpkin, apples, onion, and garlic with olive oil and warm spices.Blend the roasted ingredients with vegetable broth until smooth and creamy.Stir in cream, gently warm, and serve with toasted pumpkin seeds.
Ingredients
- 3 cups peeled and cubed pumpkin
- 2 medium apples such as Honeycrisp or Fuji, cored and sliced
- 1 medium yellow onion chopped
- 3 cloves garlic peeled
- 3 cups low-sodium vegetable broth
- 1 cup heavy cream or full-fat coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Salt to taste
- Black pepper to taste
- Toasted pumpkin seeds optional for garnish
- Cream optional for garnish
Instructions
- Preheat the oven: Heat your oven to 425°F (220°C). Line a large baking sheet with parchment paper if desired.
- Season the ingredients: Add the pumpkin, sliced apples, chopped onion, and whole garlic cloves to the baking sheet. Drizzle with olive oil and sprinkle with cinnamon, nutmeg, ginger, salt, and black pepper. Toss well to coat everything evenly.
- Roast: Spread the mixture into a single layer. Roast for 30–35 minutes, stirring halfway through, until the pumpkin is tender and the apples are soft and lightly caramelized.
- Blend: Remove the baking sheet from the oven and let the roasted ingredients cool slightly. Transfer everything to a blender or food processor. Add the vegetable broth and blend until completely smooth.
- Adjust the consistency: If the soup is thicker than you prefer, add a little more vegetable broth and blend again until it reaches your desired consistency.
- Add the cream: Pour the blended soup into a large pot. Stir in the heavy cream or full-fat coconut milk.
- Warm gently: Heat over medium-low heat for 5–7 minutes, stirring occasionally. Avoid bringing the soup to a boil so the creamy texture stays smooth.
- Season and serve: Taste the creamy roasted apple pumpkin soup and adjust the salt, pepper, cinnamon, nutmeg, or ginger if needed. Ladle into bowls and garnish with toasted pumpkin seeds and a swirl of cream, if desired. Serve warm.
Notes
For a deeper roasted flavor, allow the pumpkin and apples to develop lightly browned edges before removing them from the oven. Full-fat coconut milk creates a creamy dairy-free version with a subtle coconut flavor, while heavy cream gives the soup a classic rich finish.
Serve this soup with toasted pumpkin seeds, crusty bread, a simple green salad, or a grilled cheese sandwich for a satisfying meal. For a more festive presentation, add a small swirl of cream and a sprinkle of cinnamon or pumpkin seeds just before serving.