Now that it’s officially fall here in New Hampshire, pumpkins and apples are everywhere, from farm stands to grocery stores. This Roasted Pumpkin Soup with Apple is everything cozy and warm. Roasting the pumpkin brings out its natural sweetness and depth of flavor, while the apple adds a gentle sweetness that balances the savory herbs. The result is a silky-smooth, creamy soup that feels like autumn in a bowl.
This is one of our family’s favorite fall soups and one that I make frequently along with my Roasted Butternut Squash Soup.
Ingredients
Fresh roasted pumpkin is the star of this soup – roasting the pumpkin deepens it’s flavor. About 3-4 lb. fresh pumpkin is used in the recipe to yield 4 cups after roasting.
Apple – for just the right amount of sweetness.
Roasting A Pumpkin
The key to a rich, flavorful pumpkin soup starts with roasting the pumpkin. While it may sound intimidating, it’s actually quite simple, and choosing the right pumpkin is key. Sugar pumpkins (sometimes labeled as pie pumpkins) are best for cooking and baking because of their naturally sweet and dense flesh.
To roast, preheat the oven to 350℉ and spray oil on a baking sheet. Slice the pumpkin in half with a sharp knife and scoop out the seeds and stringy membrane. (Save the seeds for roasting later if you like). Drizzle the flesh with olive oil, season with salt and pepper, and rub it in to coat. Place the pumpkin halves flesh-side down on a baking sheet and roast for 40-45 minutes, until a fork easily pierces the flesh. Once cooled, the skin will peel away effortlessly.
Once the pumpkin is roasted, the rest of this soup comes together quickly on the stovetop.
For more details, check out my post on How to Roast a Pumpkin.
How to Make this Soup
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and saute about 5 minutes or until translucent. Add the garlic and saute about 30 seconds.
- Add the vegetable broth, pumpkin, carrots, apple and thyme. Stir to combine.
- Bring to a simmer and cook for 20 minutes, or until the vegetables are tender.
- Use an immersion blender to puree the soup. Or working in batches, puree in a blender.
- Stir in the cream. Add salt and pepper to taste and heat through.
- Ladle into bowls and garnish with fresh thyme or pumpkin seeds.
Serving Ideas
- Serve with crusty Sourdough Bread.
- Pair with our White Bean and Fresh Thyme Dip as an appetizer.
- Serve with a salad such as our Maple Roasted Butternut Squash Salad
Why You Will Love This Pumpkin Soup
Nutrient-packed: Pumpkin is rich in betacarotenes, fiber, Vit A & C, minerals,and antioxidants.
Cozy & Seasonal: the ultimate comfort soup on a chilly night.
Customizable: make it vegan and substitute the cream with coconut cream or a nut creamer.
Make-ahead: this soup tastes even better the next day!
Check out these other fall soup recipes: Roasted Butternut Squash Soup, Roasted Tomato Soup, and Leek and Potato Soup.
Roasted Pumpkin Soup with Apple
Ingredients
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 1 teaspoon garlic, chopped about 3 cloves
- 2 carrots, chopped
- 4 cups roasted pumpkin – instructions below about 3-4 lb. sugar pumpkin
- 1 cup apple chopped (healing cupful) about 1 large apple
- ½ teaspoon thyme, dried
- 4 cups vegetable broth
- ½ cup half and half cream or heavy cream
- Salt & pepper to taste
- Optional: fresh thyme and roasted pumpkin seeds for garnish
Instructions
Roast Pumpkin
- To roast, preheat the oven to 350℉ and spray oil on a baking sheet. Slice the pumpkin in half with a sharp knife and scoop out the seeds and stringy membrane.
- Drizzle the flesh with olive oil, season with salt and pepper, and rub it in to coat.
- Place the pumpkin halves flesh-side down on a baking sheet and roast for 40-45 minutes, until a fork easily pierces the flesh.
- Once cooled, the skin will peel away effortlessly.
Make the Soup
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and saute about 5 minutes or until translucent. Add the garlic and saute about 30 seconds.
- Add the vegetable broth, pumpkin, carrots, apple and thyme. Stir to combine. Bring to a simmer and cook for 20 minutes, or until the vegetables are tender.
- Use an immersion blender to puree the soup. Or working in batches, puree in a blender.
- Stir in the cream. Add salt and pepper to taste and heat through.
- Ladle into soup bowls. Garnish with fresh thyme and/or roasted pumpkin seeds, if desired.
- Serve and enjoy!
