Roasted Pumpkin Apple Soup
Roasted Pumpkin Apple Soup – Naturally gluten-free, dairy-free, vegan, and ready to eat in just under 1 hour!
This flavorful, comforting soup is ideal for those chilly fall evenings when you want something simple and healthy.
Even without added cream, it has a creamy, velvety texture and the right balance of savory, sweet, and spicy.
The recipe couldn’t be easier to follow and you only need a few ingredients. Spread the pumpkin, apple, onion and garlic out onto a pan, sprinkle with salt, drizzle with little oil, and bake for about 40 minutes. Then, place everything in a food processor, add the vegetable stock, and puree until it’s silky-smooth. To serve, ladle the soup into bowls, and top it with pomegranate arils, crunchy pumpkin seeds, chopped parsley, and a sprinkle of freshly ground black pepper.
Roasting the pumpkin is the only part that takes a bit of time, but don’t skip this step as it gives the soup a greater depth of flavor and brings out the sweetness of the pumpkin. Once this is done, it takes less than 10 minutes to finish it up.
How to blend hot liquids safely:
1. Fill the blender only halfway.
2. Remove the center piece of the lid to allow the steam to escape.
3. Cover the blender lid with a clean kitchen towel and keep most of the hole covered.
This soup has a rich consistency, but, if it is too thick for you, feel free to add more vegetable stock to thin it out.
I love using tart apples, such as Granny Smith, to balance the sweet flavors.
Roasted pumpkin apple soup makes a delicious light lunch or dinner, and would be perfect served alongside some crusty bread or a hearty salad.
It can be made in advance and reheated when needed. Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 1 month.
If you give this roasted pumpkin apple soup a try, let me know what you think. Leave a comment, rate it, and don’t forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram! I love seeing what you come up with!
For more soup recipes, check out our: Simple Creamy Cauliflower Soup, Ginger and Turmeric Carrot Soup, Creamy Roasted Tomato Basil Soup, and Roasted Butternut Squash Soup
Roasted Pumpkin Apple Soup - Naturally gluten-free, dairy-free, vegan, and ready to eat in just under 1 hour!
- 450 grams (1 lb.) pumpkin
- 1 Granny Smith apple cored, and quartered
- 1 medium onion quartered
- 2 cloves garlic
- 1 tablespoon olive oil
- salt
- ¼ teaspoon cayenne more to taste
- 300 ml (1¼ cup) vegetable stock
- freshly ground black pepper to taste
- pomegranate arils
- pumpkin seeds
- fresh parsley finely chopped
- Preheat the oven to 200 degrees C (392 degrees F). Line a large baking sheet with parchment paper.
- Cut the pumpkin in half lengthways and scoop out the seeds. Then, slice each pumpkin half in half again to make quarters and place, cut-side up, on a baking tray, along with the onion.
- Drizzle with olive oil and sprinkle with salt.
- Bake for 20 minutes, then add the garlic and apple, flip the pumpkin cut side down and roast for another for 20 minutes, or until the flesh is soft.
Use a spoon to carefully scoop out the flesh of the pumpkin (discarding the skin) and transfer to a high-speed blender along with the apple, onion, garlic (remove the skins), cayenne, vegetable stock.
- Blend on high for 2 minutes, or until silky smooth.
- If it's too thick, add a bit of vegetable stock to thin it out and blend again. Taste and adjust seasonings.
- To serve, ladle the soup into bowls and top with pomegranate arils, pumpkin seeds, fresh parsley and freshly ground black pepper.
- Serve immediately
- Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 1 month
*Serves 2 as a main (1 1/2 cup each serving ) or 3 as a side (1 cup each serving)
*Nutrition facts are for 1 cup of soup
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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!
How much is one serving?
Hi Katarina! Serves 2 as a main (1 1/2 cup each serving ) or 3 as a side (1 cup each serving). Nutrition facts are for 1 cup of soup.
I hope this helps 🙂
Had never made pumpkin soup. This recipe is easy and flavorful. I added s little honey to balance the flavors out. Serve with a small dollop of honey Greek yogurt for topping if desired
What a lovely dish!
I minced up a few discs of fresh ginger and added it when I threw everything in the blender. Since I didn’t have any pomegranate prepped and ready and because I was feeling moderately lazy, I topped w/ pepitas, dried cranberries, and sliced avocado.
Probably now my favorite ‘tastes like fall’ soup.
I am glad you liked this soup, Sarah! I love your toppings 🙂
This was amazing soup. The tartness of the apple with the addition of the pomegranate seeds, really gave a nice freshness to the soup. Just wonderful.
I am so glad you liked this soup, Janet! Thank you for the feedback! 🙂
STEP 5: “Use a spoon to carefully scoop out the flesh of the pumpkin (discarding the skin) and transfer to a high-speed blender along with the apple, onion, garlic (remove the skins), cayenne, vegetable stock.”
It’s not fair to give my recipe a 2-star rating because you don’t read the instructions!
Soup was amazing!!
Any tips on cooling it down if I accidentally put too much cayenne??
Glad you enjoyed this soup, Lindsay.
If you put too much cayenne you can add more vegetable stock or a dollop of plain yogurt over each serving.
The thing that always keeps me from making butternut pumpkin soup is the CHORE of peeling it first. This is such a great idea and roasting it first gives it such a lovely nutty flavour! I didn’t have any pomegranate though that looks great for next time and I toasted the pumpkin seeds too and left out the cayenne (chicken! LOL) Great recipe – I will check out your others as well. Thanks!
Thank you for the feedback, Meryl! Happy you liked this recipe 🙂