Roasted Pumpkin Apple Soup

ByFreshly Picked

Creamy roasted pumpkin and apple soup blends the flavors of sweet, spiced apples with roasted pumpkin, cream, herbs and parmesan. Perfect for a cozy Fall day!

Ingredients

For the Roasted Apples

  • 2 Honeycrisp or EverCrisp apples, sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg

For the Soup

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 3 garlic cloves, minced
  • 4 cups vegetable broth, divided
  • 1 tablespoon maple syrup
  • 4 tablespoons all-purpose flour
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground allspice
  • 2 cups roasted pumpkin, winter squash or canned pumpkin puree
  • 1 cup coconut cream (or heavy cream)
  • 1 cup freshly grated Parmesan cheese

Optional Toppings

  • Homemade croutons
  • Fresh thyme or sage
  • Toasted pumpkin seeds
  • Extra Parmesan cheese
  • A swirl of coconut cream or heavy cream

Instructions

  1. Roast the Apples. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Arrange the sliced Honeycrisp or EverCrisp apples on the baking sheet. Drizzle with olive oil and sprinkle with cinnamon and nutmeg. Toss to coat evenly. Roast for 15–20 minutes, or until the apples are tender and lightly golden.
  2. Sauté the Garlic. Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium heat. Add the minced garlic and sauté for 1–2 minutes. Remove the pot from the heat.
  3. Blend the Roasted Apples. Transfer the sautéed garlic, roasted apples, and 2 cups of vegetable broth to a blender. Blend until completely smooth. Or, use an immersion blender.
  4. Prepare the Soup Base. In the same Dutch oven, melt the butter over medium heat. Add the flour, salt, black pepper, smoked paprika, garlic powder, oregano, basil, thyme, cinnamon, and allspice. Stir continuously for about 1 minute to combine the ingredients. Gradually whisk in the remaining 2 cups of vegetable broth, stirring until the mixture is smooth and begins to thicken.
  5. Add the Pumpkin and Apple Mixture. Pour the blended apple mixture into the pot. Add the pumpkin purée, heavy cream, and honey or maple syrup. Whisk until everything is well combined. Bring the soup to a gentle boil for 1–2 minutes, then reduce the heat to low. Simmer for another 5–6 minutes, stirring occasionally.
  6. Stir in the Parmesan. Add the freshly grated Parmesan cheese and stir until melted and incorporated. Taste and adjust the seasonings as desired. For the smoothest texture, avoid boiling the soup after adding the cream and cheese.
  7. Serve and Enjoy! Ladle the soup into bowls and garnish with homemade croutons, fresh herbs, toasted pumpkin seeds, or additional Parmesan cheese. Serve warm with crusty bread, a grilled cheese sandwich, or a fresh fall salad.

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