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Creamy Roasted Apple Pumpkin Soup

A comforting blend of sweet apples and hearty pumpkin that warms your belly and lifts your spirits.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Soup
Cuisine: American, Autumn
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups pumpkin puree Canned or homemade
  • 1 cup apple, diced Any sweet apple variety
  • 1 onion, chopped Yellow or white onion
  • 2 cloves garlic, minced
  • 4 cups vegetable broth Low-sodium recommended
  • 1 cup heavy cream or coconut cream Use coconut cream for dairy-free
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Pumpkin seeds for garnish Optional

Method
 

Preparation
  1. Begin by chopping your onion and dicing the apple. This will help your cooking process go smoothly.
  2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and minced garlic, sautéing them for about 5 minutes, or until the onion becomes translucent and fragrant.
  3. Toss in the diced apples and pumpkin puree, stirring well to combine the ingredients.
  4. Gradually add the vegetable broth to the pot. Stir everything together until it’s well mixed, then bring the mixture to a low boil.
  5. Once boiling, reduce the heat and let the soup simmer for about 15 minutes. This allows the flavors to meld beautifully.
  6. Once ready, use an immersion blender to puree the soup until it reaches a creamy texture. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
  7. Return the soup to the pot if needed. Stir in 1 cup of heavy cream or coconut cream, seasoning with salt and pepper to taste. Heat for another few minutes, just until warmed through.
  8. Ladle into bowls, adding pumpkin seeds on top for garnish. Enjoy your cozy delight!

Notes

For a vegan version, swap heavy cream for coconut cream. Ensure to taste and adjust seasoning with salt and pepper as needed. Storing the soup: It can be kept in the fridge for up to 5 days in an airtight container. It can also be frozen for longer storage.