Description
Creamy roasted apple pumpkin soup is the perfect embrace of autumn flavors. This velvety dish combines the sweetness of roasted apples with the earthy richness of pumpkin, creating a warm and inviting experience perfect for chilly evenings. Whether you’re enjoying it solo or sharing it with loved ones, this soup is an unforgettable addition to your fall menu.
Ingredients
Scale
- 2 cups fresh pumpkin, cubed
- 2 medium sweet apples (Honeycrisp or Fuji), cored and sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp extra virgin olive oil
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the pumpkin cubes and apple slices on the baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, cinnamon, and nutmeg. Toss to coat evenly and roast for 25-30 minutes until tender.
- In a large pot over medium heat, add olive oil and sauté chopped onions until translucent (about 5 minutes). Add minced garlic and cook until fragrant.
- Stir in the roasted pumpkin and apples along with vegetable broth. Bring to a simmer.
- Blend the mixture until smooth using an immersion blender or a high-speed blender. Stir in coconut milk until combined.
- Serve hot, garnished with apple slices or toasted seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Sautéing/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 10g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg