Creamy Roasted Apple Pumpkin Soup
A comforting soup that combines sweet and savory flavors, perfect for chilly days.
Ingredients
Main Ingredients
- 2 large apples, peeled and chopped Choose a sweet variety for best flavor
- 1 can (15 oz) pumpkin puree
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream Can be substituted with coconut cream for a lighter version
- 1 cup vegetable broth Use low-sodium broth if preferred
Spices and Seasonings
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh herbs (such as thyme or sage) Fresh herbs provide a burst of flavor
For Serving
- Freshly grated Parmesan cheese Optional, for added flavor
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss the chopped apples with cinnamon, nutmeg, allspice, and a bit of oil. Roast for 25-30 minutes, until tender and caramelized.
Cooking
- In a large pot, sauté the chopped onion and minced garlic until translucent.
- Add the roasted apples, pumpkin puree, vegetable broth, smoked paprika, and fresh herbs to the pot.
- Bring to a simmer and cook for about 10 minutes.
- Use an immersion blender to blend the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
Serving
- Serve hot, topped with freshly grated Parmesan cheese.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Soup can be frozen for up to 3 months; thaw in the fridge overnight before reheating. Adjust thickness by adding more or less vegetable broth. Use fresh herbs for best flavor.