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Roasted Pumpkin Apple Soup Recipe

Roasted Pumpkin Apple Soup Recipe
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★★★★★

5 from 18 reviews

This Roasted Pumpkin Apple Soup is a cozy, flavorful blend of roasted pumpkin and tart apples, enhanced with aromatic spices, fresh herbs, and a smooth texture. Perfect for autumn or chilly days, this comforting vegetarian soup offers a delightful balance of sweet and savory flavors, garnished with creamy coconut milk and crunchy roasted pepitas.

Ingredients

Scale

Main Ingredients

  • 3 lb. sugar pumpkin (or kabocha squash, red kuri squash)
  • 3 Granny Smith apples (or preferred baking apples)
  • 2 tablespoons extra virgin olive oil (divided)
  • 1 yellow onion, chopped
  • 1 large carrot, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (or 1 1/2 teaspoons dried sage; substitute with thyme)
  • 2 teaspoons ground ginger (or 1 tablespoon freshly grated ginger)
  • 4–6 cups vegetable stock

Garnishes

  • Coconut milk
  • Roasted pepitas
  • Crispy sage leaves (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a large rimmed baking sheet for roasting.
  2. Prepare Pumpkin: Cut the pumpkin in half and scoop out the seeds using a spoon. For detailed guidance, refer to instructions on how to safely cut a pumpkin.
  3. Prepare Apples: Cut the apples in half lengthwise and carefully remove the cores with a melon baller or small spoon, ensuring to remove any remaining core at the top or bottom.
  4. Roast Pumpkin and Apples: Brush 1 tablespoon of olive oil on the cut sides of the pumpkin and apples. Place them cut side down on the baking sheet. Roast at 400°F (204°C) for 30-40 minutes, or until pumpkin is tender. Check apples earlier and remove if they soften before pumpkin is done.
  5. Scoop Flesh: After roasting, scoop the pumpkin flesh out of the skin and peel the apples. You should have about 4 1/2 cups of pumpkin purée and 1 cup of apple purée.
  6. Cook Aromatics: In a large soup pot or Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat. Add chopped onion and carrot; sauté for 5-7 minutes until softened. Stir in minced garlic, chopped sage, and ground ginger; cook for an additional 30 seconds until fragrant.
  7. Blend Soup: In a blender, add 2 cups vegetable stock, followed by half of the pumpkin and apple purée and the cooked aromatics. Blend until smooth and pour back into the soup pot. Repeat blending with remaining purée and stock in batches.
  8. Simmer Soup: Add 1-2 more cups of vegetable stock to achieve desired consistency. Bring the soup to a boil over medium heat, then reduce heat and simmer for 10-15 minutes to meld flavors. Season with salt and freshly ground black pepper to taste.
  9. Garnish and Serve: Ladle soup into bowls and garnish with a drizzle of coconut milk, roasted pepitas, and crispy sage leaves if desired. Serve warm and enjoy your hearty, flavorful pumpkin apple soup!

Notes

  • Choose a sweet and dense pumpkin variety like sugar pumpkin for best texture and flavor.
  • Granny Smith apples provide tartness that balances the sweetness of pumpkin; feel free to substitute with other baking apples like Honeycrisp or Braeburn.
  • Adjust the amount of vegetable stock to achieve preferred soup thickness.
  • For a richer flavor, freshly grate ginger instead of ground ginger.
  • To make the soup vegan and gluten-free, ensure vegetable stock is homemade or labeled gluten-free.
  • Roasting pumpkin and apples enhances their natural sweetness and depth of flavor.
  • Use a high-speed blender for a silky smooth texture; blend in batches to avoid overfilling.

Nutrition

Keywords: pumpkin soup, apple soup, roasted pumpkin, autumn soup, vegetarian soup, creamy pumpkin soup, healthy soup recipe

Find it online: https://todayfoodrecipe.com/roasted-pumpkin-apple-soup-recipe/