Roasted Pumpkin and Apple Soup
- Anthology of Crumbs
- Sep 27
- 1 min read
1
Searing the Beef
Coconut milk or cashew cream makes a beautiful dairy free alternative.
Roast the apple with the pumpkin until caramelized for more depth.
Soup keeps 4 days in the fridge or 2 months in the freezer.
Notes
1
Preheat oven to 400°F. Lightly oil a baking sheet.
2
Place pumpkin, apple, and thyme on the sheet. Drizzle with 2 Tbsp olive oil, season, and toss. Roast 45 to 50 minutes, stirring halfway, until pumpkin is fork tender. Let cool slightly, then remove skins.
3
Warm remaining olive oil in a Dutch oven over medium heat. Add garlic and onion. Cook until softened, 3 to 4 minutes.
4
Stir in roasted pumpkin, apple, stock, and sage. Bring to a boil, then reduce heat and simmer 10 minutes.
5
Blend until smooth with an immersion blender. Stir in cream, season, and thin with extra stock if needed.
6
Serve hot, garnished with pepitas.
Instructions
1 sugar pumpkin (3 lb halved seeded quartered)
1 granny smith apple (quartered seeded)
6 sprigs fresh thyme
4 Tbsp olive oil (divided)
kosher salt (to taste)
black pepper (to taste)
3 garlic cloves (minced)
1 large sweet onion (chopped)
4 cups vegetable stock
6 fresh sage leaves
½ cup heavy cream
3 Tbsp pepitas
Roasted Pumpkin and Apple Soup
Anthology of Crumbs
Pumpkin roasted until tender, apple caramelized at the edges, and thyme sprigs lending their subtle aroma — this soup blends into a silky base that is rich yet bright. Sage deepens the flavor, and a swirl of cream softens it into comfort. Finished with pepitas for crunch, it’s autumn in a bowl.
Servings :
6
Calories:
Prep Time
20 min
Cooking Time
55 min
Rest Time
0
Total Time
1 hr 15 min
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