Description
A cozy and creamy soup that effortlessly combines the flavors of roasted pumpkin and sweet apples, perfect for chilly fall nights.
Ingredients
Units
Scale
Main Ingredients
- 1 small sugar pumpkin (or canned pumpkin puree)
- 2 medium apples (Honeycrisp, Gala, or Fuji preferred)
- 1 medium onion
- 2 cloves garlic
- 2 tablespoons olive oil (or butter)
- 4 cups broth (chicken or veggie)
- 0.5 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- a pinch cloves (or pumpkin pie spice)
- to taste salt
- to taste pepper
- 0.5 cup heavy cream (optional, depending on desired creaminess)
Instructions
Roasting the Ingredients
- Preheat your oven to 400°F (200°C).
- Cut the pumpkin in half, scoop out the seeds, and rub the cut sides with olive oil. Place it cut side down on a baking sheet.
- Core the apples, cut them into chunks, toss with a bit of oil and salt, and spread them on the baking sheet.
- Roast the pumpkin for 35-45 minutes and the apples for 20-25 minutes, checking occasionally.
Making the Soup
- Once roasted, scoop out the pumpkin flesh and add it to a large pot.
- In the same pot, sauté chopped onion in butter or olive oil until soft.
- Add garlic and stir for about 30 seconds.
- Add the roasted pumpkin and apples to the pot.
- Pour in the broth until everything is mostly covered and bring to a gentle simmer for about 10 minutes.
- Blend the mixture until smooth using an immersion blender, or in batches using a regular blender.
- Stir in the cream if desired and season with cinnamon, nutmeg, cloves, salt, and pepper.
- Taste and adjust seasoning as necessary.
Notes
You can use butternut squash instead of pumpkin or pears instead of apples. For a vegan version, substitute olive oil for butter and use coconut milk or oat creamer instead of cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Soup
- Cuisine: American, Fall
Nutrition
- Calories: 300
- Sugar: 10
- Sodium: 800
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 5
- Protein: 4
