Description
Creamy Roasted Apple Pumpkin Soup blends tender spiced apples, savory pumpkin puree, herbs, heavy cream, honey, and Parmesan into a rich, smooth fall soup topped with crisp homemade croutons.
Ingredients
Scale
- 2 Honeycrisp, Gala, or SweeTango apples, cored and sliced
- 2 tablespoons extra-virgin olive oil, for the apples
- 1 teaspoon ground cinnamon, for the apples
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice, for the apples
- 1 tablespoon extra-virgin olive oil, for the soup
- 1 tablespoon unsalted butter
- 3 garlic cloves, minced
- 4 cups vegetable stock, divided
- 1 tablespoon raw honey or pure maple syrup
- 4 tablespoons all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon, for the soup
- 1/8 teaspoon ground allspice, for the soup
- 2 cups pure pumpkin puree
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Homemade croutons, for serving
Instructions
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper or aluminum foil.
- Spread the sliced apples on the baking sheet. Drizzle with 2 tablespoons olive oil, then season with 1 teaspoon cinnamon, nutmeg, and 1/2 teaspoon allspice.
- Roast the apples for 15 to 20 minutes, until tender, lightly golden, and slightly wilted. Cool for several minutes.
- Heat 1 tablespoon olive oil in a medium Dutch oven over medium-high heat. Add the minced garlic and cook for 1 to 2 minutes, stirring often, until fragrant.
- Transfer the garlic to a high-powered blender. Add the roasted apples and 2 cups vegetable stock. Blend until completely smooth.
- Melt the butter in the same Dutch oven over medium heat.
- Add the flour, salt, black pepper, smoked paprika, garlic powder, oregano, basil, thyme, remaining cinnamon, and remaining allspice. Whisk for about 1 minute.
- Slowly pour in the remaining 2 cups vegetable stock while whisking constantly. Continue whisking until the mixture becomes smooth and begins to thicken.
- Add the blended apple mixture, pumpkin puree, heavy cream, and honey or maple syrup. Whisk until evenly combined.
- Bring the soup to a gentle boil for 1 to 2 minutes. Reduce the heat to low and simmer for 5 to 6 minutes, stirring often.
- Add the freshly grated Parmesan and stir until completely melted.
- Remove the pot from the heat. Taste, adjust the seasoning, and serve immediately with homemade croutons.
Notes
- Use pure pumpkin puree, not sweetened pumpkin pie filling.
- Choose a firm, sweet apple such as Honeycrisp, Gala, or SweeTango.
- Add vegetable stock a little at a time if you prefer a thinner soup.
- Store cooled leftovers in a tightly sealed container in the refrigerator for 2 to 3 days.
- Freeze the soup in freezer-safe containers for 4 to 6 months.
- Thaw frozen soup overnight in the refrigerator and reheat slowly on the stovetop.
- Add a splash of stock or cream during reheating if the soup becomes too thick.
- Store croutons separately so they remain crisp.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 521
- Sugar: 8
- Sodium: 1984
- Fat: 43
- Saturated Fat: 21
- Unsaturated Fat: 18
- Trans Fat: 0.1
- Carbohydrates: 27
- Fiber: 5
- Protein: 12
- Cholesterol: 97