Description
Warm your soul with this creamy roasted apple pumpkin soup, a delightful blend of sweet caramelized apples and hearty pumpkin. Perfect for chilly fall evenings and festive gatherings, this soup is both nourishing and comforting. Its vibrant orange hue adds a cheerful touch to any table setting, making it an ideal choice for Thanksgiving or cozy dinners with loved ones.
Ingredients
Scale
- 2 cups fresh pumpkin, cubed
- 2 cups sweet apples (Honeycrisp or Fuji), diced
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk (or heavy cream)
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss cubed pumpkin and diced apples with olive oil, cinnamon, nutmeg, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender.
- In a large pot over medium heat, add olive oil and sauté chopped onions until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
- Transfer the roasted pumpkin and apples into the pot with onions. Stir for about 2 minutes.
- Pour in the vegetable broth until ingredients are submerged. Simmer for about 10 minutes.
- Blend the mixture until smooth using an immersion blender or standard blender (let cool slightly if using a regular one).
- Stir in coconut milk and heat through while adjusting seasoning as needed.
- Serve warm topped with roasted pumpkin seeds or a drizzle of coconut milk.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 160
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg