Creamy Roasted Apple Pumpkin Soup
A cozy delight that combines the sweetness of apples and pumpkin with savory spices, perfect for chilly days.
Ingredients
Main Ingredients
- 2 apples, peeled and chopped Sweet varieties like Honeycrisp work well.
- 2 cups pumpkin puree You can use fresh pumpkin if preferred.
- 1 onion, chopped Yellow or white onion recommended.
- 2 cloves garlic, minced
- 4 cups vegetable broth Low sodium is a good option.
- 1 cup heavy cream For a vegan version, use coconut cream or non-dairy milk.
- 1 teaspoon cinnamon Adjust according to taste.
- Salt and pepper to taste
- Olive oil for roasting
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the chopped apples with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes until tender.
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, cooking until softened.
Cooking
- Stir in the roasted apples, pumpkin puree, vegetable broth, and cinnamon. Bring to a boil, then reduce to a simmer for about 10 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and adjust seasoning with salt and pepper.
- Serve warm, garnished with additional roasted apple slices or a drizzle of cream.
Notes
This soup can be served warm with crusty bread or fresh herbs sprinkled on top. Leftover soup can be refrigerated for up to 3 days or frozen for 3 months.