Description
Roasted Pumpkin Apple Soup is a delightful and nutritious dish that perfectly combines the sweetness of apples with the earthiness of pumpkin, making it a cozy choice for chilly evenings. This vegan soup features homemade pumpkin puree and offers a fresh, vibrant flavor that’s hard to resist. Ideal for festive gatherings or a warm weekday meal, you can customize it with your favorite garnishes like coconut milk or roasted pepitas. With its rich taste and health benefits, this soup is sure to impress family and friends alike.
Ingredients
Scale
- 3 lb sugar pumpkin (or kabocha/red kuri)
- 3 Granny Smith apples
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 1 large carrot, chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh sage (or thyme)
- 2 teaspoons ground ginger
- 4–6 cups vegetable stock
Instructions
- Preheat oven to 375°F. Prepare a large rimmed baking sheet.
- Halve the pumpkin and scoop out seeds; halve apples and remove cores.
- Brush cut sides with olive oil and place cut side down on the baking sheet. Roast at 400°F for 30-40 minutes until tender.
- Scoop out flesh from pumpkin and apples into bowls.
- In a pot, heat remaining olive oil; sauté onion and carrot for about 5–7 minutes until tender. Add garlic, sage, and ginger; cook for another 30 seconds.
- Blend half of each puree with vegetable stock until smooth; combine with sautéed vegetables in the pot.
- Adjust thickness with additional stock if needed, simmer on medium heat for about 10–15 minutes.
- Season to taste and garnish with your choice of toppings before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 8g
- Sodium: 340mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg