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–+ servings
Roasted Apple Pumpkin Soup

Cozy Up with Roasted Apple Pumpkin Soup for Fall Bliss

Enjoy the comforting flavors of Roasted Apple Pumpkin Soup, a delicious recipe perfect for fall.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 cups
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 cups Honeycrisp Apples Substitute with Gala or Sweet Tango for similar results.
  • 2 tablespoons Extra Virgin Olive Oil Adds richness and helps roast the apples beautifully.
  • 2 tablespoons Unsalted Butter or Vegan Butter Use vegan butter for a dairy-free version.
  • 4 cups Vegetable Stock Organic stock delivers the best flavor.
For the Spices
  • 1 teaspoon Ground Cinnamon Infuses warm, inviting flavors characteristic of fall.
  • 0.5 teaspoon Ground Nutmeg A vital spice for autumn dishes.
  • 0.5 teaspoon Allspice Complements and enhances depth of flavor.
  • 1 teaspoon Sea Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Smoked Paprika Adds a subtle smokiness.
  • 1 teaspoon Garlic Powder Rounds out the taste.
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Basil
  • 1 teaspoon Thyme
For the Creaminess
  • 1 cup Pumpkin Puree Ensure it's pure pumpkin, not pie filling.
  • 0.5 cup Heavy Cream or Coconut Cream Use coconut cream for dairy-free.
  • 0.25 cup Parmesan Cheese or Vegan Cheese Make sure it’s melted.
For the Sweetness
  • 2 tablespoons Raw Honey or Maple Syrup Maple syrup perfect for vegan options.
For Thickening
  • 2 tablespoons All-Purpose Flour or Gluten-Free Substitute Cornstarch works for gluten-free.
For Topping
  • 1 cup Homemade Croutons Add wonderful texture contrast.

Equipment

  • oven
  • baking sheet
  • blender
  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Slice Honeycrisp apples and toss them in a mixing bowl with olive oil, cinnamon, nutmeg, and allspice. Spread on the prepared baking sheet.
  2. Roast the apples for 15 to 20 minutes until tender and golden brown.
  3. Heat 2 tablespoons of olive oil over medium heat in a Dutch oven. Add minced garlic and sauté for about 1 to 2 minutes until fragrant.
  4. Transfer roasted apples to a blender with 2 cups of vegetable stock and blend until smooth. Pour back into the Dutch oven.
  5. Melt 2 tablespoons of butter or vegan butter in the same Dutch oven. Whisk in 2 tablespoons of flour and spices, cooking for about 2 minutes.
  6. Gradually pour in the remaining 2 cups of vegetable stock while stirring. Let simmer for about 5 minutes.
  7. Stir in the blended apple mixture, heavy cream or coconut cream, pumpkin puree, and honey or maple syrup. Simmer for an additional 5 to 6 minutes.
  8. Remove from heat and stir in Parmesan cheese or vegan cheese until fully melted.
  9. Ladle into bowls and serve hot, topped with croutons or toasted nuts.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 500mgPotassium: 400mgFiber: 4gSugar: 8gVitamin A: 150IUVitamin C: 15mgCalcium: 10mgIron: 5mg

Notes

Choose Honeycrisp apples for the best flavor. Adjust sweetness with honey or maple syrup as needed. Store leftovers in an airtight container for up to 4 days.

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