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Roasted Pumpkin Apple Soup

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Ingredients

Warning0 allergens identified

Roasted Pumpkin Apple Soup

3 pounds sugar pumpkin kabocha squash and red kuri squash are great options

3 Granny Smith applessub with your favorite variety of baking apples

2 tablespoons extra virgin olive oildivided

1 yellow onionchopped

1 carrotchopped

3 cloves garlicminced

2 tablespoons fresh sagechopped ( sub with thyme)

2 teaspoons ground gingersub with 1 tablespoon freshly grated

4 cups vegetable stock

Garnish with coconut milkor roasted pepitas and crispy sage if desired

Instructions

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Instructions

Preheat the oven to 375 degrees and set out a large rimmed baking sheet.

Cut the pumpkin in half and scoop out the seeds with a spoon. See my post How to Cut a Pumpkin for full instructions.

Cut the apples in half lengthwise and scoop out the core with a melon baller and remove any excess core from the top or bottom.

Brush 1 tablespoon of olive oil over the cut sides of the pumpkin and apples and place cut side down on the rimmed baking sheet. Bake at 400 degrees for 30-40 minutes or until the pumpkin is tender, depending on the size of your pumpkin. Check for doneness after 30 minutes and remove the apples if they become tender before the pumpkin.

Scoop the flesh from the pumpkin and remove the peel from the apples. You'll have roughly 4 1/2 cups of pumpkin purée and 1 cup of apple.

Heat the remaining tablespoon of olive oil in a soup pot or dutch oven. Add the onion and carrot and cook for 5-7 minutes or until tender. Add the garlic, sage and ginger and cook 30 seconds longer.

Place 2 cups of the vegetable stock in the blender followed by the onion mixture and half of the puréed apples and pumpkin. Process until smooth, pour into the soup pot, and repeat with the remaining stock and purée.

Add 1-2 more cups of the stock depending on the desired thickness, and bring to a boil over medium heat. Reduce the heat and simmer for 10-15 minutes or until heated through. Season with salt and freshly ground black pepper to taste. Garnish with coconut milk and pepitas if desired. Enjoy!

Nutrition

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Tips & Tricks (5)

Roast Pumpkin First for Deeper Flavor 🎃
Cut your sugar pumpkin in half, roast face-down at 400°F for 45 minutes before blending to concentrate its natural sweetness and create a richer, more caramelized base than steaming or boiling.
Balance Sweetness with Granny Smith Apples 🍎
Use tart Granny Smith apples specifically—their acidity cuts through the pumpkin's richness and prevents the soup from becoming overly sweet, creating better flavor complexity than sweeter apple varieties.
Bloom Your Ginger in Hot Oil 🌿
Toast the ground ginger in your hot olive oil for 30 seconds before adding other aromatics to unlock its essential oils and intensify its warming spice notes throughout the entire soup.
Immersion Blender Technique for Silky Texture 🥄
Use an immersion blender in batches rather than a food processor, blending longer than you think necessary to achieve that signature velvety-smooth texture without any grainy undertones.
Coconut Milk Swirl Timing ⭐
Reserve coconut milk exclusively for finishing—add it after removing from heat and swirl it tablespoon by tablespoon just before serving to preserve its delicate flavor and create beautiful visual presentation.