Creamy Roasted Apple Pumpkin Soup
Creamy Roasted Apple Pumpkin Soup is a delightful blend of sweet roasted apples and rich pumpkin, perfect for cozy autumn evenings. This velvety soup warms the soul and impresses at any gathering, making it an ideal choice for Thanksgiving or a rainy Sunday. With its inviting aroma and creamy texture, each spoonful feels like a comforting hug. Easy to prepare, this recipe allows you to create an impressive dish with minimal effort that pairs beautifully with crusty bread or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Roasting/Sautéing/Blending
- Cuisine: American
Ingredients
Scale
- 2 cups pumpkin (cubed)
- 2 cups apples (cubed, Honeycrisp or Fuji)
- 1 medium yellow onion (chopped)
- 4 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
- 1 tsp cinnamon
- 0.5 tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Chop pumpkin and apples into cubes.
- Toss pumpkin and apple cubes with olive oil, then roast for 25-30 minutes until tender.
- Sauté onion and garlic in a large pot over medium heat until translucent.
- Add roasted pumpkin and apples along with vegetable broth; simmer for about 10 minutes.
- Blend the mixture until smooth using an immersion blender.
- Stir in coconut milk, cinnamon, and nutmeg over low heat; adjust seasoning as needed.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 9g
- Sodium: 370mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For a dairy-free option, use coconut milk instead of cream. Add croutons for extra crunch or fresh ginger for a zesty kick. Store leftovers in an airtight container in the fridge for up to five days.