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Creamy Roasted Apple Pumpkin Soup Recipe

Creamy Roasted Apple Pumpkin Soup combines roasted pumpkin, apples, onion, garlic, and warm spices.Blend the roasted ingredients with vegetable broth until silky smooth.Finish with cream and serve warm with toasted pumpkin seeds.
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Prep Time 15 minutes
Course Soup
Cuisine American-inspired

Ingredients
  

  • 3 cups peeled and cubed pumpkin
  • 2 medium apples such as Honeycrisp or Fuji, cored and sliced
  • 1 medium yellow onion chopped
  • 3 garlic cloves peeled
  • 3 cups low-sodium vegetable broth
  • 1 cup heavy cream or full-fat coconut milk
  • 2 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Salt to taste
  • Freshly ground black pepper to taste
  • Toasted pumpkin seeds optional
  • Additional cream optional for garnish

Instructions
 

  • Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper if desired.
  • Place the pumpkin cubes, sliced apples, chopped onion, and whole garlic cloves on the baking sheet.
  • Drizzle everything with olive oil. Sprinkle with cinnamon, nutmeg, ginger, salt, and black pepper, then toss until evenly coated.
  • Arrange the ingredients in a single layer, leaving a little space between the pieces to encourage caramelization.
  • Roast for 30–35 minutes, stirring halfway through, until the pumpkin is fork-tender, the onion has softened, and the apples have caramelized around the edges.
  • Remove the baking sheet from the oven and let the roasted ingredients cool slightly.
  • Carefully transfer the roasted pumpkin mixture to a blender. Add the vegetable broth and blend until completely smooth. Work in batches if necessary and use appropriate precautions when blending hot ingredients.
  • Pour the blended Creamy Roasted Apple Pumpkin Soup into a large saucepan or Dutch oven.
  • Stir in the heavy cream and warm gently over medium-low to medium heat for 5–7 minutes. Stir occasionally and avoid bringing the cream to a vigorous boil.
  • If the soup is thicker than you prefer, gradually stir in additional vegetable broth until it reaches your desired consistency.
  • Taste and adjust the salt, black pepper, cinnamon, or other spices as needed.
  • Ladle into bowls and garnish with toasted pumpkin seeds and a small swirl of cream, if desired. Serve warm.

Notes

Fresh pumpkin provides a wonderful seasonal flavor, but other firm winter squash varieties can also work. Butternut squash is an especially good substitute because it roasts beautifully and develops natural sweetness.
For extra texture, top each serving with toasted pumpkin seeds. Fresh herbs, cracked black pepper, or a small drizzle of olive oil can also provide a savory finish.
Serve this fall pumpkin soup with warm crusty bread, garlic bread, grilled cheese, a simple green salad, or roasted vegetables.