Roasted Pumpkin Apple Soup

The first time I tried pumpkin soup was on a trip to Australia when I was about 22 years old. I’d never even heard of it at the time, but it was on the menu at every restaurant we visited.

I didn’t have it again until cooking school, where the version we prepared inspired me to create this Roasted Pumpkin Apple Soup at home.

This soup is smooth and velvety in texture with fresh roasted pumpkin and tart apples, aromatics, herbs and vegetable stock. Roasting the pumpkin and apples concentrates their flavor and natural sweetness, while garlic, sage, fresh ginger and cayenne give this version plenty of savory flavor and a subtle kick.

A splash or two of apple cider vinegar at the end brightens the flavors and balances the sweetness of the pumpkin and apples.

I love finishing each bowl with a drizzle of coconut milk, crunchy pepitas and crispy sage leaves. It’s cozy enough for an easy fall dinner, but also makes a beautiful starter for Thanksgiving or holiday entertaining.

If you love pumpkin, be sure to see my collection of 35 Pumpkin recipes!

Why you’ll love this recipe

• It’s cozy and comforting. This roasted pumpkin apple soup is velvety smooth, completely comforting, and packed with fall flavors.
• Velvety and creamy with no cream. Puréed roasted pumpkin gives this soup a luxurious texture naturally, so it’s completely dairy-free and vegan. Finishing it with coconut milk or heavy cream is completely optional.
• It’s great for meal prep. The pumpkin and apples can be roasted in advance so the soup can be assembled on the fly on a busy night. It’s also freezer friendly!

Recipe ingredients

This pumpkin apple soup is made with simple ingredients and can easily be customized with your favorite herbs, spices and winter squash.

• Pumpkin. Sugar pumpkin has a naturally sweet, earthy flavor and creamy texture that’s perfect for soup. Kabocha, red kuri or butternut squash are great substitutes. One 3 lb. sugar pumpkin yields roughly 5 cups of roasted pumpkin flesh.
• Apple. Granny Smith apples add tart apple flavor that balances the sweetness of the pumpkin. Honeycrisp or Pink Lady apples also work well, or substitute pear for a different flavor.
• Aromatics. Onion, carrot and garlic are sautéed to provide a foundation of flavor.
• Vegetable stock. Start with 4 cups of vegetable stock for a thick, creamy soup, then add more as needed to reach the desired consistency. Use homemade vegetable stock or whatever type of stock you have on hand.
• Sage. Fresh sage has an earthy, savory flavor that pairs especially well with pumpkin and apple. Substitute with fresh or dried thyme if you prefer.
• Ginger. Fresh ginger adds warmth and depth without making the soup taste heavily spiced. Use 1–2 teaspoons depending on how prominent you’d like the ginger flavor to be.
• Smoked paprika. Adds savory, smoky depth of flavor.
• Apple cider vinegar. Finishing the soup with 1–2 teaspoons of apple cider vinegar adds acidity and makes the sweet and savory flavors pop. Add it to taste after the soup has been blended.
• Optional toppings. Finish the soup off with a drizzle of coconut milk or cream for added richness. Fry sage leaves in a bit of oil until crispy for a beautiful presentation, or top with toasted pepitas. Roasted pumpkin seeds make a great topping as well!

See the recipe card below for the full list of ingredients and quantities.

How to make this recipe

This soup is easy to prepare, and the pumpkin and apples can be roasted in advance to make it even quicker.

Pro tip: Roast the pumpkin and apples 1–2 days in advance and refrigerate them in an airtight container until you’re ready to make the soup.

See the recipe card below for full instructions.

1. Cut the pumpkin in half and scoop out the seeds following the instructions in my post How to Cut a Pumpkin.
2. Cut the apples in half and remove the core with a melon baller.
3. Coat the cut sides of the pumpkin and apple with oil and place cut side down on a baking sheet. Roast for 30-40 minutes until tender.
4. Scoop out the flesh of the pumpkin and remove the apple peels.
5. Sauté the onion and carrot for 5 minutes until softened, then add the garlic, sage, ginger and smoked paprika and cook 30 seconds longer.
6. Purée the roasted pumpkin and apple with the aromatics and stock in (2) batches in a blender or food processor until smooth.

Tips for success

• Don’t use canned pumpkin puree. Fresh roasted pumpkin yields the best texture and flavor.
• Roast the pumpkin and apples until completely tender. They should be soft enough to scoop easily from their skins. This gives the soup the smoothest texture and brings out their natural flavor.
• Start with less stock. Begin with 4 cups, then add more after blending until the soup reaches your desired consistency. It’s much easier to thin a thick soup than fix one that’s too thin.
• Season to taste after blending. Pumpkin needs a good amount of seasoning, so don’t be shy with the salt and freshly ground black pepper.
• Add the apple cider vinegar last. Start with 1 teaspoon, taste, then add another if needed. It shouldn’t make the soup taste like vinegar — it simply brightens the flavors and balances the natural sweetness.

Serving suggestions

There are a number of delicious ways to serve this roasted pumpkin soup!

• Serve with a fresh side of fall harvest salad or Italian tricolore salad.
• It’s great paired with sweet potato biscuits or focaccia bread.
• It makes a great starter for dinner parties with a main dish of pork loin roast or roasted chicken.

Recipe variations

This roasted pumpkin soup is easy to customize depending on whether you’d like it warm and cozy, earthy and savory, or spicy.

• Warm fall spices: Add a small amount of cinnamon, cardamom, cloves or nutmeg. Start with about 1/4 teaspoon cinnamon or cardamom and just a pinch of cloves or nutmeg, as they can easily overpower the pumpkin.
• Earthy and savory: Give the soup a warmer, more savory flavor with 1/2 teaspoon ground cumin and 1/2 teaspoon ground coriander. These spices pair especially well with pumpkin and ginger.
• Herb variation: Substitute 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme for the sage.
• Change the squash: Use kabocha, red kuri or butternut squash in place of the sugar pumpkin.