Description
A cozy blend of sweet roasted pumpkin and apples, enriched with warm spices, perfect for chilly evenings.
Ingredients
Scale
- 2 cups pumpkin, cubed
- 2 apples (a mix of sweet and tart)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (204°C).
- Toss pumpkin cubes and apple wedges with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes.
- Heat olive oil in a large pot over medium heat. Add diced onions and sauté until translucent, about 5-7 minutes. Add minced garlic and sauté for an additional minute.
- Add the roasted pumpkin and apples to the pot along with the vegetable broth and cinnamon. Bring to a simmer and cook for 10 minutes.
- Remove from heat and blend the soup until smooth with an immersion blender or a stand blender in batches.
- Stir in the heavy cream and heat through. Adjust seasoning with salt and pepper to taste.
Notes
For an extra kick, add nutmeg or ginger. This soup is delicious served with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 45mg
Keywords: pumpkin soup, apple soup, autumn recipes, cozy food, vegetarian soup