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Creamy Roasted Apple Pumpkin Soup Recipe

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4.4 from 68 reviews

This Creamy Roasted Apple Pumpkin Soup offers a comforting blend of roasted apples, warm spices, and smooth pumpkin puree, enriched with heavy cream and Parmesan for a velvety texture. Perfect for chilly days, it’s topped with homemade croutons for added crunch and flavor.

Ingredients

Roasted Apples:

  • 2 Honeycrisp or Gala or Sweet Tango apples, sliced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice

Soup:

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 3 garlic cloves, minced
  • 4 cups organic vegetable stock (divided)
  • 1 tablespoon raw honey or maple syrup
  • 4 tablespoons organic all-purpose flour
  • 1 teaspoon sea 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
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground allspice
  • 2 cups organic pumpkin puree (NOT pie filling)
  • 1 cup organic heavy cream
  • 1 cup freshly grated Parmesan cheese

Topping:

  • Homemade croutons (preferably brioche bread)

Instructions

  1. Roast the Apples: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil. Arrange the sliced apples on the sheet, drizzle with olive oil, and sprinkle with cinnamon, nutmeg, and allspice. Bake for 15-20 minutes until the apples are tender, wilted, and golden. Remove from the oven and let cool slightly.
  2. Make Homemade Croutons: Prepare croutons according to your favorite recipe or as guided in the blog post, using brioche bread for enhanced flavor and texture.
  3. Blend the Apple Mixture: In a medium Dutch oven over medium-high heat, warm 1 tablespoon olive oil. Add minced garlic and sauté for 1-2 minutes until fragrant. Remove from heat. Transfer the garlic, roasted apples, and 2 cups of vegetable stock to a high-powered blender. Blend on high until completely smooth.
  4. Prepare the Soup Base: Using the same Dutch oven, melt butter over medium-high heat. Stir in flour, salt, black pepper, smoked paprika, garlic powder, oregano, basil, thyme, cinnamon, and allspice. Slowly whisk in the remaining 2 cups of vegetable stock to avoid lumps, cooking until the mixture thickens.
  5. Combine Soup Ingredients: Add the blended apple mixture, heavy cream, honey (or maple syrup), and pumpkin puree to the soup base. Whisk until fully combined and the soup starts to thicken.
  6. Simmer the Soup: Bring the mixture to a boil for 1-2 minutes, then reduce heat to low and simmer gently for 5-6 minutes to further thicken the soup.
  7. Add Cheese and Serve: Stir in the freshly grated Parmesan until melted and incorporated. Remove from heat, ladle into bowls, and top with homemade croutons. Serve immediately for best flavor and texture.

Notes

  • Store leftovers in a tightly sealed container refrigerated for 2-3 days or freeze for 4-6 months.
  • To reheat frozen soup, thaw overnight in the refrigerator or at room temperature, then warm on the stovetop.
  • Use fresh pumpkin puree, not canned pie filling, for authentic flavor and texture.
  • Adjust sweetness by varying the amount of honey or maple syrup to taste.
  • For a dairy-free version, substitute heavy cream with coconut cream and omit Parmesan or use a vegan cheese alternative.

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