Description
Creamy Roasted Apple Pumpkin Soup combines pumpkin puree, roasted apples, warm spices, garlic, herbs, heavy cream, and Parmesan for a rich, cozy soup with a balanced sweet and savory flavor.
Ingredients
Scale
Roasted Apples
- 2 Honeycrisp or Gala or Sweet Tango apples, sliced
- 2 Tbsps Extra virgin olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
Soup
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon unsalted butter
- 3 garlic cloves, minced
- 4 cups vegetable stock, organic (You’ll be dividing this)
- 1 tablespoon raw honey or maple syrup
- 4 Tbsps organic all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- 2 cups organic pumpkin puree (NOT Pie filling!)
- 1 cup organic heavy cream
- 1 cup freshly-grated parmesan cheese
Instructions
- Prepare the apples: Slice the Honeycrisp, Gala, or Sweet Tango apples. Place them on a baking sheet and coat with 2 tablespoons of extra virgin olive oil.
- Season the apples: Sprinkle the sliced apples with 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon ground allspice. Toss until evenly coated.
- Roast the apples: Roast the seasoned apples according to the recipe’s cooking method until tender and fragrant. Set the roasted apples aside.
- Start the soup base: In a large pot, add 1 tablespoon extra virgin olive oil and 1 tablespoon unsalted butter. Add the minced garlic and cook until fragrant.
- Add the flour: Stir the 4 tablespoons of all-purpose flour into the oil, butter, and garlic mixture, combining thoroughly.
- Add the stock: Gradually add the 4 cups of vegetable stock, dividing it as directed, while whisking to create a smooth base.
- Season the soup: Add the honey or maple syrup, sea salt, black pepper, smoked paprika, garlic powder, dried oregano, dried basil, dried thyme, cinnamon, and allspice. Stir well.
- Add the pumpkin: Stir in the 2 cups of pumpkin puree until completely incorporated and the soup has an even consistency.
- Add the roasted apples: Stir the roasted apples into the pumpkin soup, allowing their warm spices and roasted flavor to blend with the soup.
- Add the cream: Pour in the 1 cup of heavy cream and stir gently until fully incorporated.
- Finish with Parmesan: Add the freshly grated Parmesan cheese and stir until melted into the warm soup and the soup is creamy and rich.
Notes
- Use plain pumpkin puree, not pumpkin pie filling, for the intended savory flavor.
- Honey or maple syrup can be used in the soup according to the recipe.
- Freshly grated Parmesan is recommended for the smoothest incorporation and savory finish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: soupe
- Method: Roasted & Stovetop
Nutrition
- Serving Size: 6 servings
- Calories: 390 calories per serving
Keywords: creamy roasted apple pumpkin soup, roasted apple pumpkin soup, creamy pumpkin soup, apple pumpkin soup, pumpkin soup recipe, roasted apple soup, fall soup recipe