Description
This roasted pumpkin apple soup is a cozy, creamy, and naturally dairy-free recipe that combines the sweetness of roasted pumpkin with tart Granny Smith apples and a subtle hint of cayenne pepper. Perfect for autumn or whenever you crave a comforting, flavorful soup, it’s easy to prepare with simple ingredients and finished smoothly in a high-speed blender.
Ingredients
Soup Ingredients
- 1 lb. (450 g) pumpkin
- 1 Granny Smith apple, cored and quartered
- 1 medium onion, quartered
- 2 garlic cloves, leave the skin on
- 1 tablespoon olive oil
- Salt, to taste
- ¼ teaspoon cayenne pepper, more to taste
- 1¼ cup (300 ml) vegetable stock
- Freshly ground black pepper, to taste
Garnish (optional)
- Pomegranate arils
- Pumpkin seeds
- Fresh parsley, finely chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prepare for roasting.
- Roast Pumpkin and Onion: Cut the pumpkin in half and scoop out the seeds. Slice each half into quarters and arrange them along with the quartered onion on the baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 20 minutes.
- Add Apple and Garlic: After 20 minutes, add the garlic cloves (with skin on) and the apple wedges to the baking sheet. Flip the pumpkin pieces to ensure even roasting and continue roasting for another 20 minutes, until all ingredients are tender.
- Blend Soup: Once roasted, scoop the pumpkin flesh from its skin and transfer it to a high-speed blender. Add the roasted apple, onion, peeled garlic cloves, cayenne pepper, and vegetable stock. Blend for about 2 minutes until the soup is silky smooth. If the soup is too thick, add extra stock and blend again.
- Season: Taste the soup and season with salt and freshly ground black pepper as needed.
- Serve: Ladle the soup into bowls and garnish with optional pomegranate arils, pumpkin seeds, and finely chopped fresh parsley. Serve immediately, or gently reheat on the stovetop if you prefer it hot.
Notes
- Yields: Serves 2 as a main dish (about 1½ cups each) or 3 as a side dish (1 cup each).
- Best pumpkin choice: Pie pumpkins (also known as sugar pumpkins) are ideal for roasting; canned pumpkin puree can be used as a shortcut.
- Apple variation: Granny Smith apples add tartness, while Honeycrisp or Fuji apples offer a sweeter flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave until warmed through.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
