Creamy Roasted Apple Pumpkin Soup
A delightful fall soup combining the sweetness of apples with the rich earthiness of pumpkin, perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 medium apples, peeled and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups pumpkin puree
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh herbs (like thyme or sage) for garnish
- Freshly grated Parmesan cheese for serving
Instructions
- Preheat the oven to 400°F (200°C). Spread the chopped apples on a baking sheet, drizzle with oil, and sprinkle with cinnamon, nutmeg, and allspice. Roast for about 25 minutes or until they are caramelized and tender.
- In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent, around 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the roasted apples and pumpkin puree to the pot. Pour in the vegetable or chicken broth, then bring the mixture to a boil over high heat.
- Reduce the heat to low and let the soup simmer for 10 minutes, stirring occasionally to prevent sticking.
- Using an immersion blender, blend the soup until it reaches a smooth consistency. If you’re using a traditional blender, do this in batches to avoid overflow.
- Stir in the heavy cream and smoked paprika. Season with salt and pepper to taste, adjusting based on your preference.
- Serve the soup hot, garnished with fresh herbs and a sprinkle of grated Parmesan cheese for added richness.
Notes
Roasting the apples enhances their flavor; adjust seasonings to personal taste.