Creamy Roasted Apple Pumpkin Soup
A comforting soup combining pumpkin and roasted apples for a smooth, hearty dish perfect for fall.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups pumpkin puree (canned or homemade)
- 2 apples, peeled and diced (use sweeter varieties like Fuji or Honeycrisp)
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 2 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Spread diced apples on a baking sheet and sprinkle with cinnamon, nutmeg, and allspice. Roast for 20-25 minutes until caramelized.
- Heat a little oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Incorporate minced garlic and smoked paprika, cooking for another minute.
- Add roasted apples and pumpkin puree to the pot. Pour in the vegetable broth and stir to combine. Bring to a gentle simmer for about 10 minutes.
- Blend the soup until smooth using an immersion blender or by carefully transferring it to a traditional blender in batches.
- Stir in heavy cream and grated Parmesan cheese. Heat through on low, ensuring it does not boil, and season with salt and pepper.
- Serve the soup in bowls and garnish with fresh herbs if desired. Enjoy hot!
Notes
Choose quality ingredients for the best flavor. Adjust spices and consistency to taste.