A creamy soup made from roasted apples and pumpkin delivers autumnal flavors that warm you up. This dish is straightforward to prepare yet offers a delightful mix of sweetness and earthiness. It’s perfect for cozy dinners or a comforting lunch.
Why you’ll love this dish
The combination of roasted apples and pumpkin creates a rich, smooth texture. Spices like cinnamon and nutmeg enhance the flavor, making it a seasonal favorite.
“This soup is a game-changer – comforting and delicious!”
The balance of sweetness and savory makes it a versatile choice, suitable for any occasion.
How it comes together
This recipe involves roasting apples and pumpkin before blending them into a creamy soup. A few spices and stock bring everything together for a satisfying finish.
Prep Time: 15 min | Cook Time: 45 min | Total Time: 60 min
What you’ll need
- 2 cups pumpkin, peeled and chopped
- 2 cups apples, peeled and chopped
- 1 onion, chopped
- 4 cups vegetable or chicken stock
- 1 cup coconut milk
- 2 tbsp olive oil
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
Use firm apples for the best flavor, such as Granny Smith or Honeycrisp.
Step-by-step instructions
- Preheat the oven to 400°F (200°C).
- Toss pumpkin and apples with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for 25-30 minutes until tender.
- In a large pot, sauté onion until translucent.
- Add roasted pumpkin and apples, stock, cinnamon, and nutmeg. Simmer for 10 minutes.
- Blend mixture until smooth. Stir in coconut milk. Heat gently before serving.
Best ways to enjoy it
Serve the soup warm, garnished with pumpkin seeds or a dollop of yogurt. Pair with crusty bread or a fresh salad for a complete meal.
Storage and reheating tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave, stirring occasionally. For longer storage, freeze in portions for up to 3 months.
Helpful cooking tips
- Roast the pumpkin until caramelized for added flavor.
- Adjust spices to taste for a more personalized flavor.
- Blend in batches if necessary to avoid overflow.
Creative twists
- Add a splash of apple cider for extra depth of flavor.
- Substitute cream for coconut milk for a different richness.
- Top with croutons or a drizzle of balsamic reduction for added texture.
FAQ
Can I use canned pumpkin?
Yes, canned pumpkin works, but skip roasting. Add it directly to the pot with the stock.
Is this dish gluten-free?
Yes, all ingredients are naturally gluten-free.
Can I make this soup in advance?
Absolutely, this soup can be made ahead. Just reheat before serving.
Creamy Roasted Apple and Pumpkin Soup
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy soup made from roasted apples and pumpkin delivers autumnal flavors that warm you up.
Ingredients
- 2 cups pumpkin, peeled and chopped
- 2 cups apples, peeled and chopped
- 1 onion, chopped
- 4 cups vegetable or chicken stock
- 1 cup coconut milk
- 2 tbsp olive oil
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss pumpkin and apples with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for 25-30 minutes until tender.
- In a large pot, sauté onion until translucent.
- Add roasted pumpkin and apples, stock, cinnamon, and nutmeg. Simmer for 10 minutes.
- Blend mixture until smooth. Stir in coconut milk. Heat gently before serving.
Notes
Use firm apples like Granny Smith or Honeycrisp for the best flavor. Adjust spices to taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: soup, pumpkin, autumn, creamy, roasted apples, comfort food