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Easy Creamy Roasted Apple Pumpkin Soup Recipe

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3.9 from 15 reviews

This Easy Creamy Roasted Apple Pumpkin Soup blends the natural sweetness of roasted apples with the rich, velvety texture of pumpkin puree and cream. Infused with warm spices and layered flavors from sautéed garlic, herbs, and parmesan cheese, this comforting soup is perfect for autumn or any cozy dinner. Topped with homemade croutons, it offers a delightful contrast of texture and flavor in every spoonful.

Ingredients

Roasted Apples

  • 2 Honeycrisp or Gala or Sweet Tango apples, sliced
  • 2 Tbsps extra virgin olive oil
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice

Soup Base

  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp unsalted butter
  • 3 garlic cloves, minced
  • 4 cups vegetable stock, organic (divided)
  • 1 Tbsp raw honey or maple syrup
  • 4 Tbsps organic all-purpose flour
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • 2 cups organic pumpkin puree (NOT pie filling!)
  • 1 cup organic heavy cream
  • 1 cup freshly-grated parmesan cheese

Toppings

  • Homemade croutons (prepared separately)

Instructions

  1. Preheat and Prepare Apples: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper or foil for easy cleanup.
  2. Roast the Apples: Arrange the sliced apples on the prepared baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil and sprinkle with 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon allspice. Roast for 15-20 minutes until the apples are tender and golden brown. Remove from oven and let cool slightly.
  3. Prepare Homemade Croutons: Follow your favorite homemade crouton recipe or use a bread like brioche for a flavorful twist. Set aside for garnish.
  4. Sauté Garlic: In a medium dutch oven over medium-high heat, warm 1 tablespoon extra virgin olive oil. Add minced garlic and sauté for about 1-2 minutes until fragrant. Remove from heat.
  5. Blend Apple Mixture: Transfer the sautéed garlic to a high-powered blender. Add the roasted apples and 2 cups of vegetable stock. Blend on high speed until smooth and fully pureed.
  6. Make the Roux and Soup Base: In the same dutch oven over medium-high heat, melt 1 tablespoon unsalted butter. Stir in 4 tablespoons flour, 1 teaspoon salt, 1 teaspoon 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 cinnamon, and 1/8 teaspoon allspice to form a roux. Slowly whisk in the remaining 2 cups vegetable stock until the mixture thickens and is lump-free.
  7. Combine Ingredients: Add the blended apple mixture back into the dutch oven along with 1 cup organic heavy cream, 1 tablespoon raw honey or maple syrup, and 2 cups organic pumpkin puree. Whisk together until fully combined and the soup begins to thicken.
  8. Simmer the Soup: Bring the mixture to a boil for 1-2 minutes, then reduce heat to low. Allow the soup to simmer gently for 5-6 minutes, thickening further as it cooks.
  9. Add Cheese and Final Touches: Stir in 1 cup freshly grated parmesan cheese until melted and fully incorporated. Remove the soup from heat.
  10. Serve: Ladle the soup into bowls, topping each serving with homemade croutons if desired. Serve immediately while warm.
  11. Enjoy: Relish this creamy, comforting soup perfect for cool weather or as a flavorful starter to any meal.

Notes

  • Use organic pumpkin puree, NOT pumpkin pie filling, for the best flavor and texture.
  • Choose apples such as Honeycrisp, Gala, or Sweet Tango for a natural sweetness that balances the spices.
  • Homemade croutons add a delightful crunch; brioche bread works especially well if you want a richer taste.
  • The soup thickens further as it simmers—do not overcook to prevent separation.
  • Feel free to substitute maple syrup for honey to keep it vegan-friendly if desired.
  • This soup can be made ahead; reheat gently on the stovetop, stirring frequently to maintain a smooth texture.

Find it online: https://cookedbysarah.com/easy-creamy-roasted-apple-pumpkin-soup-recipe/