Creamy Roasted Apple Pumpkin Soup
Creamy Roasted Apple Pumpkin Soup blends sweet spiced apples, savory pumpkin, herbs, cream & Parmesan for the ultimate cozy fall comfort dish.
Servings: 4 servings
Calories: 521kcal
Ingredients
ROASTED APPLES:
- 2 Honeycrisp or Gala or Sweet Tango apples, sliced
- 2 Tbsps Extra virgin olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
SOUP:
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon unsalted butter
- 3 garlic cloves, minced
- 4 cups vegetable stock, organic (You'll be dividing this)
- 1 tablespoon raw honey or maple syrup
- 4 Tbsps organic all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- 2 cups organic pumpkin puree (NOT Pie filling!)
- 1 cup organic heavy cream
- 1 cup freshly-grated parmesan cheese
TOPPING:
- Homemade croutons (Read my blog post for amazing topping options for this soup; I used brioche bread to make my How to Make Homemade Croutons)
Instructions
TO ROAST THE APPLES:
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or foil.
- Add the sliced apples onto the prepared baking sheet and drizzle with olive oil, and sprinkle with cinnamon, nutmeg, and allspice. Bake for 15-20 minutes or until tender and the apples have wilted and become golden. Remove from oven, let cool for a few minutes.
TO MAKE THE HOMEMADE CROUTONS:
- Be sure to follow my Homemade Croutons and feel free to use another bread like brioche for a nice twist in flavor!
BLEND EVERYTHING TOGETHER:
- In a medium-sized dutch oven pot over medium-high heat, add the olive oil. Once heated, add the minced garlic and sauté until fragrant, about 1-2 minutes. Remove from heat and add the sautéed garlic in a high-powered blender along with the roasted apples and 2 cups of the vegetable stock. Blend on high-speed until everything is fully broken down and smooth.
TO MAKE THE SOUP:
- In the same medium-sized dutch oven pot over medium-high heat, add the butter and let it melt. Once melted, add the flour, salt, black pepper, smoked paprika, garlic powder, oregano, basil, thyme, cinnamon, and allspice, stirring everything together. Slowly add the remaining 2 cups of vegetable stock, whisking until the mixture thickens and becomes lump-free.
- Add the blended apple mixture along with the heavy cream, honey, and pumpkin puree, continuing to whisk everything together until combined and the soup begins to thicken.
- Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer for another 5-6 minutes. NOTE: At this point, the soup should be thickened as it continues to simmer.
- Add in the freshly-grated parmesan cheese and stir until combined and melted.
- Remove from heat and serve immediately into prepared bowl(s), top with homemade croutons, if desired.
Notes
- STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
- BEST CHEESES FOR THIS SOUP: Read blog post for more info!
- VEGAN, GLUTEN-FREE, + OTHER OPTIONS: See FAQ section!
Nutrition
Calories: 521kcal | Carbohydrates: 27g | Protein: 12g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 1984mg | Potassium: 422mg | Fiber: 5g | Sugar: 8g | Vitamin A: 21017IU | Vitamin C: 7mg | Calcium: 331mg | Iron: 3mg