Roasted Pumpkin Apple Soup

Roasted pumpkin soup in bowls with coconut milk and sage

4.25 from 12 votes

Roasted Pumpkin Apple Soup is velvety smooth with rich roasted flavor and the perfect balance of sweet and savory. It's a cozy, creamy fall soup with a hint of spice that's naturally vegan and perfect for meal prep or holiday entertaining.

Prep Time20

Cook Time1 20

Total Time1 40

Course: Recipes

Cuisine: American

Servings: servings

Calories: 118kcal

Author: Marcie

Ingredients

3 lb. sugar pumpkin or your favorite variety of pumpkin; kabocha squash and red kuri squash are great options
2 Granny Smith apples sub with your favorite variety of baking apples
2 tablespoons extra virgin olive oil divided
1 yellow onion chopped
1 large carrot chopped
4 cloves garlic minced
1 tablespoon chopped fresh sage or 1 1/2 teaspoons dried; sub with thyme
2 teaspoons freshly grated ginger sub with 1/2 teaspoon ground ginger
1/2 teaspoon smoked paprika
4 cups vegetable stock
salt and freshly ground black pepper to taste
1-2 teaspoon apple cider vinegar
Garnish with coconut milk, roasted pepitas and crispy sage if desired

Instructions

Preheat the oven to 400 degrees and line a large rimmed baking sheet with parchment paper or foil.
Cut the pumpkin in half and scoop out the seeds with a spoon. See my post How to Cut a Pumpkin for full instructions.
3 lb. sugar pumpkin
Cut the apples in half lengthwise and scoop out the core with a melon baller and remove any excess core from the top or bottom.
2 Granny Smith apples
Brush 1 tablespoon of olive oil over the cut sides of the pumpkin and apples and place cut side down on the rimmed baking sheet. Bake at 400 degrees for 30-40 minutes or until the pumpkin is tender, depending on the size of your pumpkin. Check for doneness after 30 minutes and remove the apples if they become tender before the pumpkin.
2 tablespoons extra virgin olive oil
Scoop the flesh from the pumpkin and remove the peel from the apples. You'll have roughly 4 1/2 cups of pumpkin purée and 1 cup of apple. This will vary depending on the size of your pumpkin and apples.
Heat the remaining tablespoon of olive oil in a soup pot or dutch oven. Add the onion and carrot and cook for 5-7 minutes or until tender. Add the garlic, sage, ginger and smoked paprika and cook 30 seconds longer.
1 yellow onion, 1 large carrot, 4 cloves garlic, 1 tablespoon chopped fresh sage, 2 teaspoons freshly grated ginger, 1/2 teaspoon smoked paprika
Place 2 cups of the vegetable stock in the blender followed by the onion mixture and half of the puréed apples and pumpkin. Process until smooth, pour into the soup pot, and repeat with the remaining stock and purée.
4 cups vegetable stock
Add 1-2 more cups of the stock depending on the desired thickness, and bring to a boil over medium heat. Reduce the heat and simmer for 10-15 minutes or until heated through. Season with salt and freshly ground black pepper to taste. Stir in 1 teaspoon of apple cider vinegar, then taste and add an additional teaspoon for a bit more acidity. Garnish with coconut milk and pepitas if desired. Enjoy!
salt and freshly ground black pepper, 1-2 teaspoon apple cider vinegar, Garnish with coconut milk, roasted pepitas and crispy sage if desired

Notes

Pro tip: Roast the pumpkin and apple 1-2 days in advance and store in an air tight container the refrigerator until you're ready to make soup!
Nutrition information does not include optional garnishes.
Roasted pumpkin apple soup will keep in an air tight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Fresh sage was used as a garnish for photos only. It should be cooked before consuming as it is quite pungent. To make crispy sage, fry leaves in a skillet in a shallow layer of oil over medium heat until crisp.

Nutrition