This creamy roasted pumpkin apple soup is simple and ready in under an hour. Perfect for a weeknight dinner, a light lunch, or a seasonal appetizer. It also freezes well, so you can make a big batch and enjoy it all week.

Two bowls of roasted pumpkin apple soup with pomegranate, parsley, and pumpkin seeds.

When pumpkins are in season, I use them in everything from bundt cakes to savory hummus, but this soup is one of my favorites.

It’s rich and velvety without any cream or dairy. Roasting the pumpkin and apples brings out their natural sweetness, while a little cayenne adds some warmth.

Recipe Highlights

  • Perfect for fall: Made with two of the season’s best ingredients: pumpkin and apples.
  • Easy to prepare: Most of the cooking happens in the oven before everything is blended together.
  • Vegan and gluten-free: Naturally suitable for both, with no substitutions needed.
  • Great for meal prep: Store individual portions in the fridge or freezer for easy lunches or dinners.

Key Ingredients & Substitutions

  • Pumpkin: Pie pumpkins, also called sugar pumpkins, are a good choice for roasting. Canned pumpkin purée is convenient when you’re short on time. You can also substitute butternut squash, kabocha, or sweet potato.
  • Apples: Granny Smith adds a nice tartness. For a sweeter result, try Honeycrisp or Fuji.
  • Oil: Olive oil is my favorite for roasting, but another cooking oil or butter will work.
  • Onion: Yellow onion is my usual choice; shallots have a milder flavor.
  • Garlic: Fresh garlic gives the best flavor, but it can be replaced with garlic powder.
  • Stock: Vegetable broth keeps the soup vegan. For a richer flavor, use chicken stock.
  • Cayenne: A small amount adds some heat. Adjust to taste.
  • Optional garnishes: Pumpkin seeds, chopped parsley, and pomegranate arils add color and texture.

See the recipe card below for a detailed ingredient list and step-by-step instructions.

How to Make Roasted Pumpkin Apple Soup

  1. Roast the pumpkin and onion: Arrange them on a baking sheet, drizzle with olive oil, season with salt, and roast for 20 minutes.
  2. Add the apples and garlic: Add them to the baking sheet, flip the pumpkin pieces, and roast for another 20 minutes, or until everything is tender.
  3. Blend: Scoop the pumpkin flesh from the skin and add it to a blender with the roasted apples, onion, peeled garlic, cayenne, and vegetable stock. Blend until smooth.
  4. Adjust the consistency: If the soup is too thick, add a little more stock and blend again. Season with salt and black pepper to taste.
  5. Serve: Ladle into bowls and finish with your favorite toppings.

Recipe Variations

  • Change the spices: Add ginger, curry powder, cinnamon, or nutmeg.
  • Make it extra creamy: Replace some of the stock with coconut milk or heavy cream.
  • Add protein: Stir in shredded chicken, chickpeas, or lentils.
  • Add more vegetables: Roast carrots or sweet potatoes along with the pumpkin.

How to Serve Pumpkin Apple Soup

Serve it on its own for a light lunch or starter, or add soft dinner rolls and a fall salad for a more substantial meal. It also works well as a Thanksgiving starter, served in smaller portions before the main meal.

For toppings, try toasted pumpkin seeds, pomegranate arils, chopped herbs, crispy bacon, fried sage, sour cream, or a drizzle of maple syrup.

Elena’s Tips

  • Roast until tender: The pumpkin should be completely tender before blending so the soup becomes smooth.
  • Leave the garlic skin on: It’s easier to peel once softened and helps keep the cloves from drying out or burning in the oven.
  • Start with less stock: You can always add more after blending until the soup reaches the consistency you like.
  • Blend until smooth: I use a high-speed blender and blend for about 2 minutes. A regular or immersion blender is fine too, but it may take a little longer.
  • Too much cayenne? Add a little extra vegetable stock or a spoonful of plain yogurt to tone down the heat.

Storage & Freezing

Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days.

Freezing: Let the soup cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheating: Warm gently on the stovetop or in the microwave. If the soup has thickened, add a splash of vegetable stock or water until it reaches the consistency you like.

Overhead view of pumpkin apple soup in bowls topped with pomegranate, parsley, and pumpkin seeds.

More Fall Soups

If you’ve made this pumpkin apple soup recipe, leave a comment and rating below. I’d love to know how it turned out for you.

Two bowls of pumpkin apple soup garnished with pomegranate arils, chopped parsley, and pumpkin seeds. Additional bowls containing pomegranate arils and pumpkin seeds are visible on the table.
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How To Make It: Roasted Pumpkin Apple Soup

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 2
(5 stars) 7 ratings
This roasted pumpkin apple soup combines roasted pumpkin and tart Granny Smith apple with a touch of cayenne. It’s naturally creamy without any dairy and ready in 50 minutes.

Ingredients

  • 1 lb. (450 g) pumpkin
  • 1 Granny Smith apple, cored and quartered
  • 1 medium onion, quartered
  • 2 garlic cloves, leave the skin on
  • 1 tablespoon olive oil
  • salt
  • ¼ teaspoon cayenne, more to taste
  • 1¼ cup (300 ml) vegetable stock
  • freshly ground black pepper, to taste

Garnish (optional):

  • pomegranate arils
  • pumpkin seeds
  • fresh parsley, finely chopped

Equipment

Instructions

  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Roast

  1. Cut the pumpkin in half and scoop out the seeds. Slice each half into quarters and place them on the baking sheet with the onion. Drizzle with olive oil and sprinkle with salt.
    Roast for 20 minutes, then add the garlic and apple wedges. Flip the pumpkin pieces and roast for another 20 minutes, or until everything is tender.

Blend

  1. Scoop the pumpkin flesh from the skin and transfer it to a high-speed blender. Add the roasted apples, onion, garlic (peel first), cayenne pepper, and vegetable stock.
    Blend for about 2 minutes until silky smooth. If the soup is too thick, add more stock and blend again. Season with salt and pepper to taste.

Serve

  1. Ladle the soup into bowls and add your favorite garnishes. Serve immediately, or reheat gently on the stovetop if you prefer it piping hot.

Notes

  • Yields: Serves 2 as a main (about 1½ cups each) or 3 as a side (1 cup each).
  • Pumpkin: Pie pumpkins (also called sugar pumpkins) are best for roasting. If you’re short on time, canned pumpkin purée works too.
  • Apple: Granny Smith apples add tartness; Honeycrisp or Fuji are sweeter options.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat on the stovetop or in the microwave until warmed through.
 

Nutrition

Serving: 1 cup, Calories: 116 kcal, Carbohydrates: 19.9 g, Protein: 2 g, Fat: 4.8 g, Saturated Fat: 0.7 g, Sodium: 395 mg, Fiber: 3 g, Sugar: 10.4 g
Did you make this recipe?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!
Author: Elena Tomasi
Course: Soup
Cuisine: American
Diet: Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian