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Roasted Pumpkin Apple Soup

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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.

  • Author: Chef Sarah
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings
  • Category: Soup
  • Cuisine: American

Ingredients

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

Instructions

  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.

Notes

  • 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.

Find it online: https://cookingwithsarah.com/roasted-pumpkin-apple-soup/