Creamy Roasted Apple Pumpkin Soup
A warm and comforting soup combining sweet roasted apples and earthy pumpkin, perfect for autumn.
Ingredients
For the Soup
- 2 large apples, peeled and diced Use sweet varieties, such as Gala or Fuji.
- 1 small pumpkin, peeled and cubed Can substitute with canned pumpkin puree.
- 1 unit onion, chopped Yellow onion works best.
- 2 cloves garlic, minced
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon smoked paprika
- 4 cups vegetable broth Low sodium broth is recommended.
- 1 cup heavy cream Can substitute with coconut milk for a lighter version.
- to taste Salt and pepper
For Serving
- to taste Freshly grated Parmesan cheese Use for serving.
- to taste Fresh herbs (like thyme or rosemary) For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Spread the diced apples and cubed pumpkin on a baking sheet, drizzle with olive oil, and sprinkle with cinnamon, nutmeg, allspice, salt, and pepper.
- Roast for about 25-30 minutes until tender and caramelized.
Cooking
- In a large pot, sauté the chopped onion in olive oil over medium heat until translucent.
- Add the minced garlic and smoked paprika, cooking for another minute until fragrant.
- Add the roasted apples and pumpkin to the pot along with the vegetable broth. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Remove from heat and blend the soup until smooth, either using an immersion blender or a regular blender in batches.
- Stir in the heavy cream and adjust seasoning with salt and pepper to taste.
Serving
- Serve hot, garnished with freshly grated Parmesan and herbs for an added touch.
Notes
Store leftover soup in an airtight container in the fridge for up to three days. This soup also freezes well.