Description
Warm up your fall table with a bowl of creamy roasted apple pumpkin soup. It is cozy, silky, and packed with the irresistible flavors of autumn.
Ingredients
Scale
- 2 lb. pumpkin or butternut squash, peeled, seeded, and cubed
- 2 medium apples, peeled, cored, and quartered
- 1 medium yellow onion, quartered
- 3 garlic cloves, peeled
- 2 tbsp. olive oil
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. dried thyme
- 1/2 tsp. salt, plus more to taste
- 1/4 tsp. black pepper
- 1 tbsp. maple syrup, optional
- 1 tbsp. fresh lemon juice
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Arrange pumpkin, apples, onion, and garlic on the baking sheet.
- Drizzle with olive oil and season with cinnamon, thyme, salt, and black pepper.
- Roast for 30 to 40 minutes, stirring once halfway through, until tender and caramelized.
- Warm the broth in a large pot over medium heat.
- Add the roasted vegetables and apples to the broth and simmer gently for 8 to 10 minutes.
- Blend the soup until completely smooth using an immersion blender or countertop blender.
- Stir in heavy cream and maple syrup, if using.
- Add fresh lemon juice and adjust salt and pepper to taste.
- Serve warm with toasted pumpkin seeds, fresh thyme, cream, or diced apple if desired.
- Prep Time: 15
- Category: Dinner
- Cuisine: American