Roasted Apple Pumpkin Soup
A silky, warming soup made by roasting pumpkin and apples, then blending with stock, cider, and cozy spices. Serve with toasted pepitas and crusty bread.
Ingredients
Soup
- 2 lbs sugar pumpkin or pie pumpkin peeled and cubed
- 2 medium apples Honeycrisp or Fuji, cored and quartered
- 1 medium yellow onion chopped
- 3 cloves garlic smashed
- 3 cups low-sodium vegetable or chicken stock
- 1 cup apple cider
- 2 tbsp olive oil
- 2 tbsp unsalted butter or vegan butter
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch cayenne optional
- Salt and freshly ground black pepper to taste
- ½ cup heavy cream or canned coconut milk optional
Toppings
- Toasted pepitas or chopped toasted walnuts
- Drizzle of cream or olive oil
- Crisped sage leaves or thyme
- Crusty bread or garlic bread rolls
Instructions
- Preheat oven to 425°F (220°C). Toss pumpkin cubes and apple quarters with 1 tbsp olive oil, salt, and a light dusting of cinnamon. Roast on a lined baking sheet for 30–35 minutes, turning once, until caramelized and tender.
- In a large pot, heat remaining olive oil and butter over medium heat. Cook chopped onion until translucent, about 6–8 minutes. Add garlic and cook 30 seconds until fragrant.
- Add roasted pumpkin and apples to the pot with apple cider, stock, cinnamon, nutmeg, and cayenne if using. Bring to a gentle simmer and cook 10 minutes to let flavors meld.
- Use an immersion blender to puree the soup until silky, or carefully blend in batches. Return to low heat and stir in cream or coconut milk if desired. Season with salt and pepper to taste.
- Ladle into bowls and top with toasted pepitas, a drizzle of cream or olive oil, and crisped sage or thyme. Serve with crusty bread or garlic bread rolls.
Notes
- Swap heavy cream for coconut milk to make the soup dairy-free.
- Canned pumpkin can be used in a pinch: skip roasting and add puree with stock and cider.
- Soup keeps in the refrigerator for 3–4 days and freezes for up to 3 months.
- For extra smooth texture, pass blended soup through a fine mesh sieve.
Nutrition
Calories: 220kcalCarbohydrates: 28gProtein: 3gFat: 11gSaturated Fat: 5gSodium: 420mgSugar: 14g
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