Description
A comforting soup that marries the sweetness of roasted apples and pumpkin with a creamy texture, perfect for cool evenings.
Ingredients
Scale
- 2 medium apples, peeled and chopped
- 1 small pumpkin, peeled, seeded, and diced (or about 4 cups of canned pumpkin)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or coconut cream for a non-dairy version)
- Olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional, such as thyme or parsley)
Instructions
- Preheat the oven to 400°F (200°C). Toss the chopped pumpkin and apples with olive oil, salt, and pepper on a baking sheet. Spread them in an even layer.
- Roast in the oven for about 25-30 minutes, or until tender and caramelized, stirring halfway through for even cooking.
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Add the roasted fruits to the pot along with the broth. Bring to a simmer and cook for an additional 10 minutes to meld flavors.
- Purée the soup using an immersion blender or in batches with a countertop blender until smooth.
- Stir in the heavy cream and adjust seasoning with salt and pepper to taste. Warm through before serving.
Notes
To enhance flavor, consider roasting garlic alongside the pumpkin and apples. For texture, reserve some roasted mixture and chop it finely to stir back in before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
Keywords: pumpkin soup, apple soup, autumn recipes, comforting soup, seasonal ingredients