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Creamy Roasted Apple Pumpkin Soup

  • Author: Emmy Carter
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

Creamy Roasted Apple Pumpkin Soup combines tender roasted apples, pumpkin puree, warming cinnamon and nutmeg, garlic, fresh Parmesan, and heavy cream for a rich, velvety soup. Finished with homemade croutons, it’s a comforting autumn-inspired meal.

Ingredients

Scale
  • 2 Honeycrisp or Gala or Sweet Tango apples, sliced
  • 2 Tbsps Extra virgin olive oil
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1 Tbsp Extra virgin olive oil
  • 1 Tbsp unsalted butter
  • 3 garlic cloves, minced
  • 4 cups vegetable stock, organic (You’ll be dividing this)
  • 1 Tbsp raw honey or maple syrup
  • 4 Tbsps organic all-purpose flour
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • 2 cups organic pumpkin puree (NOT Pie filling!)
  • 1 cup organic heavy cream
  • 1 cup freshly-grated parmesan cheese
  • Homemade croutons

Instructions

  1. Preheat the oven according to your apple-roasting method. Arrange the sliced apples on a baking sheet.
  2. Drizzle the apples with 2 tablespoons of extra virgin olive oil. Sprinkle with 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon allspice. Toss until evenly coated.
  3. Roast the apples until tender and lightly caramelized around the edges. Remove from the oven and set aside.
  4. Heat the remaining tablespoon of olive oil and the tablespoon of butter in a large pot or Dutch oven over medium heat.
  5. Add the minced garlic and stir until fragrant, taking care not to burn it.
  6. Add the all-purpose flour and stir until incorporated into the butter and oil mixture.
  7. Add the sea salt, black pepper, smoked paprika, garlic powder, oregano, basil, thyme, remaining 1/2 teaspoon cinnamon, and 1/8 teaspoon allspice. Stir to distribute the seasonings.
  8. Gradually whisk in the vegetable stock, incorporating it smoothly into the flour mixture. Add the honey or maple syrup and stir.
  9. Stir in the pumpkin puree and roasted apples, including any flavorful juices left on the baking sheet.
  10. Blend the soup with an immersion blender until smooth and creamy. If using a countertop blender, work in small batches and follow hot-liquid safety instructions.
  11. Reduce the heat and stir in the heavy cream and freshly grated Parmesan until fully incorporated.
  12. Heat gently until warmed through, avoiding a vigorous boil.
  13. Ladle into bowls and top with homemade croutons. Serve warm.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, to maintain the intended savory flavor.
  • Honeycrisp, Gala, and Sweet Tango apples are suitable choices.
  • Add homemade croutons immediately before serving to preserve their crunch.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Recipes
  • Method: Roasted / Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 390 kcal
  • Sugar: 12 g
  • Sodium: 780 mg
  • Fat: 27 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 4 g
  • Protein: 10 g
  • Cholesterol: 65 mg

Keywords: Creamy Roasted Apple Pumpkin Soup, roasted apple soup, creamy pumpkin soup, pumpkin apple soup, autumn soup, homemade pumpkin soup

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