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Creamy Roasted Apple Pumpkin Soup

Creamy Roasted Apple Pumpkin Soup for Cozy Fall Nights

This Creamy Roasted Apple Pumpkin Soup is a heartwarming dish combining the sweetness of apples and the earthiness of pumpkin, perfect for fall.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 medium Honeycrisp or Gala Apples Avoid Granny Smith for best flavor.
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with avocado oil.
  • 2 tablespoons Unsalted Butter Substitute with vegan butter for dairy-free option.
  • 4 cups Vegetable Stock Ensure it is organic and gluten-free if needed.
  • 1 can Organic Pumpkin Puree Choose pure puree, not pie filling.
  • 1 cup Organic Heavy Cream Use coconut or cashew cream for vegan option.
For the Seasoning
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Allspice
  • to taste Sea Salt
  • to taste Black Pepper Freshly ground preferred.
  • 1 teaspoon Smoked Paprika Regular paprika can be substituted.
  • 3 cloves Garlic Can use garlic powder as a substitute.
  • 1 teaspoon Dried Oregano Can substitute with Italian seasoning.
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Thyme
For the Finishing Touches
  • 2 tablespoons Raw Honey or Maple Syrup Use maple syrup for vegan option.
  • 2 tablespoons Organic All-Purpose Flour Substitute with cornstarch for gluten-free.
  • 1/2 cup Freshly-Grated Parmesan Cheese Vegan cheese can be used.
  • Homemade Croutons Optional topping for added crunch.

Equipment

  • Oven
  • Baking sheet
  • Large Bowl
  • Medium Pot
  • High-speed blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Toss sliced apples with olive oil, cinnamon, nutmeg, and allspice. Spread on a baking sheet and roast for 15-20 minutes until tender.
  2. In a medium pot, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
  3. Blend the sautéed garlic, roasted apple slices, and 2 cups of vegetable stock until smooth and creamy.
  4. In the same pot, melt butter over medium heat, whisk in all-purpose flour and sea salt to form a roux. Gradually add remaining vegetable stock, whisking for 3-4 minutes until thickened.
  5. Stir in the blended apple mixture, pumpkin puree, heavy cream, and honey or maple syrup. Bring to a gentle boil then reduce heat to low and simmer for 5-6 minutes.
  6. Add parmesan cheese to the pot, stirring until melted. Adjust seasoning with salt and black pepper. Serve hot, topped with croutons if desired.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 600mgFiber: 4gSugar: 10gVitamin A: 600IUVitamin C: 10mgCalcium: 80mgIron: 1mg

Notes

For best flavor, use freshly grated cheese and adjust seasoning as needed. Make ahead and store for easy meals.

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