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Creamy Roasted Apple Pumpkin Soup

A warm and comforting blend of roasted pumpkin and sweet apples, pureed into a rich and creamy soup perfect for fall.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups pumpkin puree Use fresh or canned pumpkin
  • 1 cup apple, peeled and diced Fresh apples recommended for better texture
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream Can substitute with coconut cream for a dairy-free option
  • 1 teaspoon cinnamon Adds a warm flavor
  • Salt and pepper to taste
  • Olive oil for sautéing Use a splash to sauté vegetables

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). If using fresh pumpkins, cut them in half, scoop out the seeds, and place them cut side down on a baking sheet. Roast for about 30 minutes or until tender. If using canned pumpkin puree, skip this step.
  2. In a large pot, heat a splash of olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until the onions are translucent, about 5 minutes.
  3. If using fresh pumpkin, let it cool slightly, then scoop the flesh into the pot. Add the diced apples, stirring everything together for another 5 minutes.
Cooking
  1. Add the vegetable broth, bringing the mixture to a gentle simmer. Allow it to cook for about 15 minutes until the flavors meld together.
  2. Using an immersion blender, puree the soup until it’s silky smooth. If you don’t have an immersion blender, carefully transfer the mixture to a countertop blender in batches.
  3. Stir in the heavy cream and cinnamon, seasoning with salt and pepper to taste. Let it simmer for an additional 5 minutes, allowing the layers of flavor to develop.
Serving
  1. Ladle the soup into bowls and garnish with your choice of toppings. Enjoy with warm bread or on its own!

Notes

Substitutions: For a dairy-free version, use coconut cream instead of heavy cream. This soup stores well; keep it in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat gently on the stovetop over low heat. If the soup thickens too much, add a splash of vegetable broth or water to loosen it up.