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Creamy Roasted Apple Pumpkin Soup

A smooth, cozy fall soup made with roasted pumpkin, apples, onion, garlic, warm spices, and a touch of cream.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 176
Ingredients Equipment Method Notes

Ingredients
  

For the roasted vegetables and fruit
  • 4 cups pumpkin peeled and cubed
  • 2 medium apples cored and cut into wedges
  • 1 medium yellow onion cut into wedges
  • 4 cloves garlic peeled
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
For the soup
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon maple syrup optional
For serving
  • 1 cup croutons
  • microgreens or chopped herbs optional
  • extra cream optional for swirling

Equipment

  • 1 Baking sheet large
  • 1 Parchment paper optional for lining
  • 1 Large pot
  • 1 Immersion blender or standard blender
  • 1 Chef's knife
  • 1 Cutting board

Method
 

  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper if desired.
  2. Spread the pumpkin, apples, onion, and garlic on the baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss to coat evenly.
  3. Roast for 30 to 35 minutes, stirring once halfway through, until the pumpkin is tender, the apples are soft, and the onion is lightly caramelized.
  4. Transfer the roasted mixture to a large pot. Add the vegetable broth, cinnamon, and nutmeg.
  5. Bring the soup to a gentle simmer over medium heat and cook for 5 minutes to blend the flavors.
  6. Blend the soup until completely smooth using an immersion blender, or carefully blend in batches in a standard blender.
  7. Stir in the heavy cream and maple syrup, if using. Taste and adjust seasoning with more salt or pepper if needed.
  8. Warm gently for 2 to 3 minutes without boiling.
  9. Serve hot topped with croutons, microgreens or herbs, and a swirl of cream if desired.

Notes

Roast the pumpkin until fully tender for the smoothest texture. Use less broth for a thicker soup or add extra broth after blending for a thinner consistency. For dairy-free soup, substitute full-fat unsweetened coconut milk for the cream.