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Creamy Roasted Apple Pumpkin Soup

A velvety, deeply flavorful autumn soup where roasted pumpkin and apples create a naturally sweet, creamy base, elevated with warm spices.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 bowls
Course: Appetizer, Main Course
Cuisine: American, Autumn
Calories: 210

Ingredients
  

Roasted Vegetables
  • 1 small sugar pumpkin or 2.5 cups puree
  • 2 large tart apples Honeycrisp/Granny Smith, cored & wedged
  • 1 medium yellow onion quartered
  • 4 cloves garlic skins on
  • 2 tbsp olive oil
  • 1 tbsp pure maple syrup
  • 0.75 tsp sea salt divided
  • 0.5 tsp black pepper
Soup Base
  • 3 tbsp unsalted butter or olive oil
  • 1 tsp fresh thyme leaves plus more for garnish
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground cloves optional
  • 4 cups vegetable broth low sodium preferred
  • 0.5 cup full-fat coconut milk or heavy cream
  • 1-2 tbsp apple cider vinegar or lemon juice

Equipment

  • Large Baking Sheet
  • Dutch oven or large pot
  • Blender or Immersion Blender
  • Cutting Board & Knife

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. If using fresh pumpkin, halve, seed, and place cut-side down on sheet. Add apple wedges, quartered onion, and whole garlic cloves. Drizzle with oil and maple syrup. Season with 1/2 tsp salt and pepper. Toss apples/onion/garlic to coat.
  3. Roast for 35-45 minutes, until pumpkin is fork-tender and apples/onion are caramelized. Let cool slightly.
  4. Scoop pumpkin flesh from skin into a bowl. Squeeze roasted garlic from skins. Discard pumpkin skin and garlic skins.
  5. In a large pot, melt butter over medium heat. Add thyme, cinnamon, nutmeg, and cloves. Sauté for 1-2 minutes until fragrant.
  6. Add roasted pumpkin, apples, onion, and garlic to the pot. Pour in vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes.
  7. Let soup cool slightly, then blend until completely smooth using an immersion blender or a traditional blender (in batches, with caution).
  8. Return soup to pot if needed. Stir in coconut milk or cream. Season with remaining 1/4 tsp salt and add apple cider vinegar 1 tbsp at a time to taste. Adjust seasoning.
  9. Ladle into bowls and garnish with toppings like toasted pumpkin seeds, a drizzle of cream, or fresh herbs. Serve warm.

Notes

Soup thickens as it cools. Add a splash of broth or water when reheating to reach desired consistency. Freezes beautifully for up to 3 months.