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Creamy Roasted Apple Pumpkin Soup with Parmesan and Crispy Croutons Recipe

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3.9 from 57 reviews

This Creamy Roasted Apple Pumpkin Soup is a delightful blend of roasted spiced apples and smooth pumpkin puree, enriched with aromatic herbs, cream, and freshly grated parmesan. Perfectly balanced with savory spices and a hint of sweetness, this soup offers a comforting and flavorful meal ideal for autumn and winter days. Topped with homemade croutons for added texture, it’s a comforting bowl that warms the soul.

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)

Instructions

  1. Roast the Apples: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or foil. Arrange the sliced apples on the baking sheet, drizzle with olive oil, and sprinkle with cinnamon, nutmeg, and allspice. Roast for 15-20 minutes until the apples are tender and golden. Allow them to cool slightly before proceeding.
  2. Make Homemade Croutons: Prepare croutons according to your preferred method or the referenced homemade croutons recipe, ideally using brioche bread for a rich, buttery flavor. Set aside for topping.
  3. Blend the Base: Heat a medium-sized Dutch oven or pot over medium-high heat and add 1 tablespoon of olive oil. Once hot, sauté the minced garlic for 1-2 minutes until fragrant. Remove from heat and transfer garlic, roasted apples, and 2 cups of vegetable stock into a high-powered blender. Blend on high until completely smooth and set aside.
  4. Prepare the Soup Base: In the same Dutch oven over medium-high heat, melt the butter. Add flour, sea salt, black pepper, smoked paprika, garlic powder, oregano, basil, thyme, cinnamon, and allspice. Stir thoroughly to combine and cook for 1-2 minutes until aromatic.
  5. Combine Liquids and Thicken: Slowly whisk in the remaining 2 cups of vegetable stock, ensuring the mixture becomes thick and lump-free. Add the blended apple mixture, heavy cream, raw honey or maple syrup, and pumpkin puree. Continue whisking until fully combined and starting to thicken.
  6. Simmer the Soup: Bring the soup to a gentle boil for 1-2 minutes. Reduce the heat to low and let it simmer for an additional 5-6 minutes to thicken further and allow flavors to meld.
  7. Add Cheese and Finish: Stir in the freshly grated parmesan cheese until melted and thoroughly incorporated. Remove the pot from heat.
  8. Serve: Ladle the hot soup into bowls and garnish with your prepared homemade croutons. Serve immediately and enjoy!

Notes

  • Leftovers can be refrigerated in a tightly sealed container for 2-3 days.
  • For longer storage, freeze soup in airtight containers for up to 4-6 months.
  • To reheat frozen soup, defrost overnight in the refrigerator or at room temperature, then warm gently on the stovetop.
  • Use pumpkin puree, not pumpkin pie filling, for best flavor and texture.
  • Brioche bread is recommended for croutons due to its rich texture and flavor, but other breads can be used.
  • Adjust seasoning to taste, especially salt and pepper, before serving.

Find it online: https://deliciousyum.com/creamy-roasted-apple-pumpkin-soup-with-parmesan-and-crispy-croutons-recipe/