Roasted Pumpkin Apple Soup

This Roasted Pumpkin Apple Soup combines the rich flavors of roasted pumpkin and sweet apples, making it a perfect comfort food for autumn. It’s not only vegan and gluten-free, but also incredibly easy to make, with the added benefit of homemade pumpkin puree. The natural sweetness from the pumpkin and apples is complemented by a touch of sage and ginger, creating a harmonious balance of flavors. It’s the perfect warm dish to serve during the colder months or at a cozy gathering.

Why You’ll Love This Recipe

Roasted Pumpkin Apple Soup is an irresistible blend of savory and sweet flavors, making it a comforting and healthy dish for any season, but especially perfect for fall. The addition of roasted apples adds a lovely sweetness that pairs perfectly with the creamy pumpkin base. With the addition of ginger and sage, this soup takes on an aromatic and warming quality. It’s also easy to prepare with minimal active cooking time, making it perfect for a weeknight dinner or a weekend gathering. Plus, it’s vegan, gluten-free, and can be made ahead of time, which makes it even more convenient!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 lb sugar pumpkin (or your preferred variety like kabocha or red kuri squash)

• 3 Granny Smith apples (or your favorite baking apples)

• 2 tablespoons extra virgin olive oil (divided)

• 1 yellow onion, chopped

• 1 large carrot, chopped

• 3 cloves garlic, minced

• 2 tablespoons chopped fresh sage (or 1 1/2 teaspoons dried)

• 2 teaspoons ground ginger (or 1 tablespoon freshly grated ginger)

• 4-6 cups vegetable stock

• Garnish (optional): coconut milk, roasted pepitas, crispy sage

Directions

1. Roast the Pumpkin and Apples:

   • Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper.

   • Cut the pumpkin in half, scoop out the seeds, and brush the cut sides with 1 tablespoon of olive oil.

   • Cut the apples in half, scoop out the core, and brush the cut sides with the remaining 1 tablespoon of olive oil. Place the pumpkin and apples cut side down on the baking sheet.

   • Bake at 400°F (200°C) for 30-40 minutes, or until the pumpkin is tender. Remove the apples after 30 minutes if they become tender earlier than the pumpkin.

2. Prepare the Soup Base:

   • Once the pumpkin is done, scoop out the flesh and discard the peel. Remove the peel from the apples and set aside.

   • In a soup pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and carrot, cooking for 5-7 minutes until tender.

   • Add the minced garlic, chopped sage, and ground ginger to the pot, cooking for an additional 30 seconds until fragrant.

3. Blend the Soup:

   • In a blender, combine 2 cups of vegetable stock with the onion mixture, followed by half of the roasted pumpkin and apple puree. Process until smooth, then pour it back into the soup pot.

   • Repeat the process with the remaining stock and puree until everything is blended and smooth.

4. Simmer and Season:

   • Add 1-2 more cups of vegetable stock to reach your desired soup thickness. Bring the soup to a boil over medium heat, then reduce the heat and simmer for 10-15 minutes to allow the flavors to meld.

   • Season with salt and freshly ground black pepper to taste.

5. Serve:

   • Serve the soup hot, garnished with a swirl of coconut milk, roasted pepitas, and crispy sage if desired.

Servings and Timing

• Prep Time: 20 minutes

• Cook Time: 1 hour 20 minutes

• Total Time: 1 hour 40 minutes

• Servings: 8 servings

Variations

• Vegan Option: This recipe is already vegan, but you can add coconut cream for extra richness.

• Spicy: Add a pinch of cayenne pepper or red pepper flakes to the soup for a spicy kick.

• No Sage? You can substitute the sage with thyme or rosemary if preferred.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days.

• Freezing: The soup can be frozen for up to 3 months. Thaw overnight in the fridge and reheat over medium heat.

• Reheating: Reheat the soup on the stovetop or in the microwave until heated through.

FAQs

1. Can I use canned pumpkin instead of fresh pumpkin?

Yes, canned pumpkin can be used in place of fresh pumpkin. You’ll need about 3 cups of canned pumpkin for this recipe.

2. Can I make this soup without sage?

Yes, if you don’t have sage, you can substitute it with thyme or rosemary for a different flavor profile.

3. Can I add other vegetables to the soup?

Absolutely! You can add other vegetables like sweet potatoes, parsnips, or even cauliflower for added texture and flavor.

4. Can I make this soup ahead of time?

Yes, this soup can be made up to 2 days ahead. Just store it in the fridge and reheat before serving.

5. How do I make the soup creamier?

For a creamier texture, you can add coconut cream or cashew cream.

6. Can I use apples other than Granny Smith?

Yes, you can use any variety of baking apples you like, such as Honeycrisp or Fuji, depending on your taste preference.

7. How long can I store leftovers?

You can store leftovers in the fridge for up to 5 days or freeze them for up to 3 months.

8. Can I use fresh ginger instead of ground ginger?

Yes, you can substitute 1 tablespoon of freshly grated ginger for ground ginger.

9. Can I make this soup in a slow cooker?

Yes, you can roast the pumpkin and apples in advance, then combine everything in the slow cooker. Cook on low for 4 hours and blend until smooth.

10. What can I garnish this soup with?

You can garnish this soup with roasted pepitas, coconut milk, crispy sage, or even a dollop of vegan sour cream.

Conclusion

Roasted Pumpkin Apple Soup is a cozy, flavorful dish that captures the essence of autumn in every spoonful. With its naturally sweet pumpkin and apple base, enhanced by savory spices like sage and ginger, it’s a perfect vegan and gluten-free recipe for those chilly fall days. This soup is not only easy to make but also incredibly versatile, so you can adjust the ingredients to suit your tastes. Whether served as a comforting dinner or a festive holiday starter, this soup is sure to become a new favorite in your recipe collection. Enjoy!

Print