Description
Creamy roasted apple pumpkin soup is the perfect dish for chilly evenings, combining sweet apples and earthy pumpkin into a velvety, comforting bowl of goodness. This easy-to-make recipe not only warms your heart but also brightens your dinner table with its vibrant color and delightful aroma. Perfect for family gatherings or a cozy night in, this soup will leave you feeling nostalgic with each spoonful.
Ingredients
Scale
- 2 cups pumpkin puree (fresh or canned)
- 2 medium sweet apples (e.g., Honeycrisp or Fuji), peeled and sliced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C). Halve the pumpkin, remove seeds, and place cut-side down on a baking sheet. Toss apple slices with olive oil and spread around the pumpkin. Roast for 30-35 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté chopped onion and minced garlic until translucent (about 5 minutes).
- After roasting, scoop out the pumpkin flesh into the pot with apples. Add vegetable broth until covered and stir well.
- Blend using an immersion blender or regular blender until smooth. Stir in coconut milk, cinnamon, and nutmeg; adjust seasoning as needed.
- Serve hot in bowls topped with extra coconut milk or roasted seeds alongside crusty bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 7g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg