Roasted Pumpkin Apple Soup (Printable)

Silky pumpkin and apple soup enriched with aromatic spices for a warming, satisfying autumn meal.

# Components:

→ Vegetables & Fruit

01 - 2.2 lbs pumpkin, peeled, seeded, and cubed
02 - 2 medium apples (Granny Smith preferred), peeled, cored, and diced
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, peeled

→ Oils & Fats

05 - 2 tablespoons olive oil

→ Liquids

06 - 4 cups low sodium vegetable broth

→ Dairy (optional)

07 - 1/3 cup heavy cream or coconut milk, for garnish

→ Spices & Seasonings

08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - Salt and freshly ground black pepper, to taste

# Method:

01 - Preheat oven to 400°F. Arrange pumpkin cubes, apples, onion, and garlic on a baking sheet.
02 - Drizzle vegetables and apples with olive oil and toss gently to ensure even coverage.
03 - Roast in the oven for 25 to 30 minutes until pumpkin is tender and showing light caramelization.
04 - Place roasted vegetables and apples into a large pot. Add vegetable broth, cinnamon, nutmeg, salt, and pepper.
05 - Bring mixture to a boil, then lower heat and simmer for 10 minutes.
06 - Puree the soup until smooth using an immersion blender, or carefully transfer and blend in batches.
07 - For added richness, gently stir in cream or coconut milk without allowing the soup to boil.
08 - Taste and refine seasoning as needed. Serve hot, garnished with a swirl of cream and freshly ground black pepper.

# Expert Advice:

01 -
  • Uses easy-to-find fresh produce and pantry staples
  • Simple preparation that fills your kitchen with incredible aromas
  • Naturally vegetarian and easy to make vegan and gluten-free
  • A dish that can be made ahead or frozen for busy nights
02 -
  • High in vitamin A from pumpkin and apples
  • Perfect for make-ahead lunches or freezer meals
  • Can be easily doubled to feed a crowd
03 -
  • Roast your pumpkin and apples until golden at the edges for maximum sweetness
  • If you want extra creamy texture strain the soup after blending
  • Always season at the end since roasting concentrates the natural saltiness of your vegetables

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