Description
A velvety-smooth soup featuring the rich flavors of roasted apples and pumpkin, perfect for chilly nights.
Ingredients
Scale
- 2 medium-sized pumpkins (or 1 can of pumpkin puree)
- 2 large sweet apples
- 1 onion
- 3 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (or coconut cream)
- Olive oil, salt, pepper, and spices to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Chop the pumpkins in half, scoop out the seeds, and slice the apples.
- Toss the pumpkin and apple chunks with olive oil, salt, and pepper, then spread on a baking sheet.
- Roast for about 25-30 minutes until golden and tender.
- Sauté the chopped onion in a pot until translucent.
- Add the roasted pumpkin and apples to the pot with broth, simmer for 10 minutes.
- Blend until smooth using a hand blender or standing blender.
- Stir in the cream, adjust seasoning, and warm through.
Notes
Top with roasted pumpkin seeds and serve with crusty bread for dunking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 40mg
Keywords: pumpkin soup, roasted apple soup, fall recipes, cozy meals, vegetarian