Description
A velvety, warmly spiced soup made with roasted sugar pumpkin and caramelized Granny Smith apples, finished with cream and a splash of apple cider vinegar.
Ingredients
2 lb sugar pumpkin (or one 15-oz can pure pumpkin purée)
2 medium Granny Smith apples, cored and cut into thick wedges
1 medium yellow onion, diced
1 medium carrot, chopped
3 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cups low-sodium vegetable broth
½ cup heavy cream
1 tablespoon pure maple syrup
1 teaspoon apple cider vinegar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon smoked paprika
½ teaspoon ground ginger
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
Salt and black pepper to taste
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut sugar pumpkin in half and scoop out seeds. Slice each half into quarters. Arrange pumpkin and apple wedges on the baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to coat.
3. Roast for 25 to 30 minutes until pumpkin is fork-tender and apples are golden at the edges.
4. While vegetables roast, melt butter in a large Dutch oven over medium heat. Add onion and carrot. Cook 4 minutes until onion is translucent.
5. Add garlic, cinnamon, nutmeg, ginger, smoked paprika, and thyme. Stir 30 seconds until fragrant.
6. Scoop roasted pumpkin flesh from the skin and add to the pot with roasted apples. Pour in vegetable broth.
7. Blend with an immersion blender until completely smooth, about 2 minutes.
8. Stir in heavy cream and maple syrup. Simmer gently over medium-low heat for 5 minutes.
9. Remove from heat. Stir in apple cider vinegar. Season with salt and pepper to taste.
10. Ladle into bowls. Garnish with a swirl of cream, toasted pepitas, or fresh thyme.
Notes
Use sugar pumpkin (pie pumpkin), not carving pumpkin.
Do not crowd the baking sheet — use two pans if necessary.
Leave blender lid slightly cracked when blending hot liquid to release steam.
Add broth a quarter cup at a time if soup is too thick after blending.
Storage: Airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in portions for up to 3 months. Thaw overnight in refrigerator.
Reheating: Stovetop over medium-low heat. Add a splash of broth if thickened. Reheat to at least 165°F.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roast and blend
- Cuisine: American
Nutrition
- Serving Size: Approximately 1¼ cups
- Calories: 185 kcal
- Sugar: 12g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg