Description
A velvety blend of pumpkin and sweet apples, this creamy soup is perfect for autumn.
Ingredients
Scale
- 2 cups pumpkin puree (canned or fresh)
- 2 medium apples (preferably Granny Smith or Honeycrisp), peeled and chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for a non-vegan version)
- 1 cup coconut milk (or heavy cream for richness)
- 2 tablespoons olive oil
- 1 tablespoon maple syrup (optional for sweetness)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- Fresh herbs (like thyme or parsley) for garnish
- Croutons or pumpkin seeds for topping (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the chopped apples and diced onion with olive oil, salt, and pepper.
- Roast in the oven for about 25-30 minutes until tender.
- Sauté the minced garlic over medium heat until fragrant.
- Add the pumpkin puree, roasted apples, and onions to the pot.
- Pour in the vegetable broth and stir to combine.
- Bring to a gentle simmer for about 10 minutes.
- Blend the soup until smooth and creamy.
- Stir in the coconut milk and season with maple syrup, cinnamon, nutmeg, salt, and pepper.
- Serve hot, garnished with fresh herbs and croutons or pumpkin seeds.
Notes
For a vegan version, use coconut milk. This soup can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 15mg