Go Back

Creamy Roasted Apple Pumpkin Soup

A velvety fall soup made with roasted pumpkin, apples, onion, and garlic, blended with broth and finished with cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer, Dinner, Soup
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the roasted vegetables and apples
  • 4 cups pumpkin peeled and cubed
  • 2 medium apples cored and cut into chunks
  • 1 medium yellow onion cut into wedges
  • 4 cloves garlic peeled
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
For the soup
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 tablespoon maple syrup optional
  • 1 teaspoon apple cider vinegar
  • salt to taste
  • black pepper to taste
For serving
  • croutons for topping
  • fresh herbs or microgreens for garnish
  • cream optional drizzle for serving

Equipment

  • 1 Large baking sheet lined with parchment if desired
  • 1 oven
  • 1 large pot
  • 1 Blender or immersion blender for puréeing the soup
  • 1 Knife and cutting board

Method
 

Roast the vegetables and apples
  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper if desired.
  2. Place the pumpkin cubes, apple chunks, onion wedges, and garlic cloves on the baking sheet. Drizzle with olive oil and season with kosher salt, black pepper, cinnamon, and nutmeg. Toss to coat evenly.
  3. Roast for 30 to 35 minutes, stirring once halfway through, until the pumpkin is very tender and the edges are lightly caramelized.
Blend and finish the soup
  1. Transfer the roasted vegetables and apples to a blender or large pot if using an immersion blender. Add the vegetable broth and blend until completely smooth.
  2. Pour the soup into a large pot over medium-low heat. Stir in the heavy cream, maple syrup if using, and apple cider vinegar.
  3. Simmer gently for about 5 minutes, stirring occasionally, until hot and well combined. Season with additional salt and black pepper to taste.
  4. Ladle into bowls and serve topped with croutons, fresh herbs or microgreens, and an optional drizzle of cream.

Notes

Roast the pumpkin until very tender for the smoothest texture. Use honeycrisp, fuji, or pink lady apples for balanced flavor. Add extra broth to thin the soup if needed. Store leftovers in the refrigerator for up to 4 days.